![]() ![]() By lifting the noodles out of the pan you avoid adding any excess liquid that the zoodles have released. Plate the zoodles, by lifting them from the pan using tongs and arranging them on two plates.Cook quickly until noodles are soft, about 2 minutes, tossing frequently. When the pan is hot, add the zucchini noodles, salt, a pinch of red pepper flakes and a squeeze of lemon juice. When the sauce is almost done, heat a second large non-stick skillet over high heat and add the remaining tablespoon of olive oil.If your sauce is a little dry you can stir in a bit more butter or olive oil. Add the shrimp and cook until just done, about 3 minutes. Add one pinch of crushed red pepper and the tomatoes and continue to cook for about 4 minutes, until tomatoes just start to burst. When hot, add the mushrooms and saute for one minute, then add the garlic and saute together for 2 more minutes until the mushrooms have softened and released their liquid. Melt the butter and 1 T olive oil in the skillet over medium high heat.Set aside on a paper towel to drain while you make the sauce. Make zucchini noodles using the 6mm blade (the largest blade with the triangular cuts).If you are not a fan of zoodles or are in the mood for some real pasta, angel hair pasta is a great alternative. I used frozen cooked shrimp on the boat, in which case all you need to do is heat the shrimp to warm them up. See my post on How to chiffonade basil, a fancy term for how to cut basil into thin ribbons. If you are on dry land and have the luxury of fresh basil, it is nice touch. On the boat I used dried basil and stirred it into the sauce when I added the tomatoes. Simply use all olive oil instead of butter and olive oil.Ĭlick to download our free e-cookbook: 15 Recipes To Make You Look Like A Star Fresh vs. This recipe can easily accommodate a dairy free diet. ![]() I like to use shiitake mushrooms because they are the most nutritient-dense mushrooms, but regular brown mushrooms are also nice. Loaded with vegetables, it is a healthy alternative to pasta. When I came home I recreated it using fresh shrimp and substituting zoodles (zucchini noodles) for the angel hair pasta. This recipe is based on the dinner I made on the boat. What we found in the galley was this: 1 box of cherry tomatoes, 1 package precooked shrimp in the freezer, 1 box angel hair pasta, one package mushrooms, butter, garlic and a scrap of parmesan cheese. Our last night on the boat our provisions were down to dribs and drabs, but were determined to make dinner on the boat and avoid the biting no-see-ems and nippers that had arrived on shore ahead of season. Provisioning is an art as most of the stores on these islands are stocked with imported foods, as little is actually grown in the islands. When we came into port, most of the islands had populations of 500 or less. The Bahamas is an island nation of 700 islands, islets and cays. It was a glorious trip filled with white sand beaches, turquoise blue water, diving with sharks, feeding manta rays, stand up paddling, hunting for conch shells, playing Rummikub, cooking in the galley and quite a few mixology experiments with local rum. My husband and I recently spent 8 days with our friends Barbara and George boating through the Bahamas. In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have. We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Who doesn’t enjoy a great meal with those you love? We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Kim and Lauren are the mother-daughter team behind Something New For Dinner. ![]()
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