Heart Healthy
Zoodles, or zucchini noodles, are a fresh alternative to pasta and a creative way to eat more veggies. This savory recipe pairs them with a creamy, dairy-free avocado Alfredo sauce for a healthy meal for all ages.
Print Recipe
Avo-Fredo Zoodles - Avocado Alfredo Zucchini Noodles
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Servings
4
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Serving Size:
1 1/2 cups
Ingredients
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2 tablespoons olive oil and 2 tablespoons olive oil (extra virgin preferred), divided use -
15-20 peeled, raw, medium shrimp (rinsed, patted dry) -
2 to 3 medium to large unpeeled zucchini, ends cut off -
1 medium avocado, peeled, pitted, and cut into pieces -
1/4 cup fresh basil -
2 tablespoons fresh lemon juice -
2 medium garlic cloves
Directions
Tip: Click on step to mark as complete.
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In a large skillet, heat 2 tablespoons oil over medium heat, swirling to coat the bottom. Cook the shrimp for about 4 minutes, or until pink on the outside, stirring occasionally. Remove from the heat. Transfer the shrimp to a large bowl. Cover to keep warm. Wipe the skillet with paper towels. -
Put the zucchini on a cutting board. Using a spiralizer, julienne peeler, or mandoline, make zoodles from the zucchini. -
In the same skillet, still over medium heat, heat the remaining 2 tablespoons oil, swirling to coat the bottom. Put the zoodles in the skillet. -
In a food processor, process the avocado, basil, lemon juice, and garlic until the mixture is smooth and creamy. -
Stir the sauce into the zoodles. Cook for about 3 to 4 minutes, or until the zoodles are tender and the sauce is heated through, stirring occasionally. Stir in the shrimp. Cook for 1 minute.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 302 | |
|---|---|---|
| Total Fat | 22.0 g | |
| Saturated Fat | 3.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 15.0 g | |
| Cholesterol | 119 mg | |
| Sodium | 108 mg | |
| Total Carbohydrate | 12 g | |
| Dietary Fiber | 5 g | |
| Sugars | 5 g | |
| Protein | 19 g | |
Dietary Exchanges
2 vegetable, 2 lean meat, 3 fat
-
Servings
4
-
Serving Size:
1 1/2 cups
Ingredients
-
2 tablespoons olive oil and 2 tablespoons olive oil (extra virgin preferred), divided use -
15-20 peeled, raw, medium shrimp (rinsed, patted dry) -
2 to 3 medium to large unpeeled zucchini, ends cut off -
1 medium avocado, peeled, pitted, and cut into pieces -
1/4 cup fresh basil -
2 tablespoons fresh lemon juice -
2 medium garlic cloves
Directions
Tip: Click on step to mark as complete.
-
In a large skillet, heat 2 tablespoons oil over medium heat, swirling to coat the bottom. Cook the shrimp for about 4 minutes, or until pink on the outside, stirring occasionally. Remove from the heat. Transfer the shrimp to a large bowl. Cover to keep warm. Wipe the skillet with paper towels. -
Put the zucchini on a cutting board. Using a spiralizer, julienne peeler, or mandoline, make zoodles from the zucchini. -
In the same skillet, still over medium heat, heat the remaining 2 tablespoons oil, swirling to coat the bottom. Put the zoodles in the skillet. -
In a food processor, process the avocado, basil, lemon juice, and garlic until the mixture is smooth and creamy. -
Stir the sauce into the zoodles. Cook for about 3 to 4 minutes, or until the zoodles are tender and the sauce is heated through, stirring occasionally. Stir in the shrimp. Cook for 1 minute.
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