(cheerful guitar music)
- Hey, health nuts,
welcome back to my channel.
Today, to kinda bring in the spring spirit
I decided to make you guys
a super simple veggie
spring salad or past.
I don't know why, it
looks like a salad though.
There's tons of veggies in it
and instead of traditional pasta,
I'm actually lighting things up a bit
and just spiralizing my zucchini.
I love spiralizing zucchini,
I think it's such a fun
way to get extra veg in
and just switched to
that 'cause I love pasta
but it is nice to get some extra veggies
and just have fun with them.
I feel like veggies taste differently
when you cut them differently
so spiralizing them,
it's hard to say but super easy to eat.
So, if you guys are
interested in finding out
how to make this delicious, lightened up,
spring shrimp pasta
then just keep watching.
For this recipe you will need
asparagus that's been peeled
with a vegetable peeler,
fresh peas, you can also use frozen
if that's what you have on hand,
onion, lemon juice,
zucchini, pilled raw shrimp,
fresh parsley, garlic, unsalted butter,
chili flakes and some salt and pepper.
Now first thing you wanna do
is spiralize your zucchini.
You wanna make sure that you
get a medium size zucchini
chop the ends off, so that way
you can easily spiralize it
and I will link the exact
spiralizer that I'm using
down below in the info box.
Every so often, I just kinda
like to take the zucchini
and chop some pieces with my scissors
or else I'll just get
extremely long zoodles
that are a little bit harder to eat
so that's just a quick
tip that you can do.
And then this is what they look like
when they're all spiralized.
In a large saucepan, on medium to low heat
you wanna just melt your butter.
You can also any oil for this.
Then you wanna throw in your chopped onion
and give that a nice little
saute for a couple of minutes.
Add in your minced garlic and your shrimp.
Cook it for one or two minutes
and then add in some broth,
I'm just using vegetable broth here
to kinda get everything going
and then I'm squeezing
in about half of a lemon.
Season everything with your spices.
And then thrown in some
minced, fresh parsley
for added color and flavor.
Just saute your shrimp until
they start to turn pink,
then you can throw in your
peeled asparagus and fresh peas.
Both of these ingredients
are in season right now
and super affordable,
so definitely take advantage
and buy them fresh.
Then just keep cooking
it on low to medium heat
and just kind of tosh everything together.
You can add in a light bit
more of that vegetable broth,
pop the lid on and let it
steam for a couple of minutes.
That way everything cooks really evenly.
Lastly, add in your zoodles.
I like to add these in last
so that they really hold up their texture
and they still have some firmness to them
when you bite into them.
I don't like them too soggy,
so I just toss in everything together,
season it with a little more
fresh pepper and sea salt.
Pop the lid on for a couple more minutes
and then there you have it.
Everything is nice and cooked.
Even though this pasta
dish is mainly vegetables,
you still really get that noodle texture,
since the zucchini isn't
as cooked as the asparagus.
And there you have it,
a delicious lunch or dinner
option for the spring weather.
And like I said asparagus and
peas are in season right now.
Definitely take advantage.
The flavors are amazing
and I'm having a lot of fun
playing around with them
in different recipes.
Don't forget the full, written recipe
will be over on my blog,
healthnutnutrition.ca.
A link will be down below.
So that's how you make my super easy,
spring inspired, shrimp veggie past.
I hope you guys try it out.
I have a huge bowl that
I've been snacking on.
This is actually for dinner tonight,
so it's actually two portions
but I just threw it on one bowl.
Something about peas and
asparagus together in a dish
are so good and they're
in season right now too
so they're very affordable.
I bought a huge pack at
Cosco of the asparagus
and we've been eating asparagus
almost every single day.
So, hope you guys try it out.
If you recreate this pasta dish,
be sure to send me a photo on social media
and tag me @urhealthnut
so I can see your
wonderful food creations.
I'm gonna take a bite of this.
I love sauteing the zucchini,
just a little bit undercooked
so it's still nice and crunchy.
Oh my God, so good.
So I hope you guys try this out,
it's so flavorful and light
and perfect for spring
and if you guys like this recipe
and wanna see more
delicious healthy recipes,
be sure to subscribe to my channel.
I post three times a
week now which is crazy
but I love that you guys are
loving all the new videos.
I post Sunday recipes, wellness Wednesdays
and vlogs on Friday.
So I hope to see you there
and I will see you guys on the next one.
Bye.
So good!
I'll end up eating this before dinner.
That crunch!
(cheerful guitar music)
