This is a delicious substitute for pasta and you won’t even miss the carbs. I wanted to use up the frozen cooked langoustine tails I had leftover from making Langoustine Chow-Bisque a while back but didn’t want a heavy pasta dish being as it is 90F outside. I have used the rosemary cream sauce with lobster ravioli before and knew it went very well with seafood. I also had three large zucchinis I acquired for $1 (and they say eating healthy is expensive!) at the farmers’ market over the weekend. And so this recipe was born.
To make the zucchini “fettuccine” I used the julienne function on my Mandoline slicer. I cut off the ends but left on the skin (veggie skins are often the most nutritious part) and julienned lengthwise into thin strips.
Zucchini “Fettuccine” with Seafood
3 fresh large zucchinis, julienned into thin strips
2 cups cooked seafood (shrimp/lobster/scallops)
For the Rosemary Cream Sauce:
2 cups heavy cream
1 tablespoon chopped fresh or dried rosemary
1 clove garlic
salt and pepper to taste
1 tablespoon butter
1 teaspoon flour (for thickening – you can omit the flour if you are looking for a Paleo-style dish)
While you are julienning the zucchini, melt butter in a stock pan, then add the flour and mix into a paste. Now add the cream, rosemary, garlic, salt and pepper and cook on medium-low until it starts to thicken, stirring every now and then.
Heat some olive oil in a pan on medium-high heat and sauté the zucchini for just a few minutes, turning gently with tongs. You don’t want it to cook and fall apart, but you want it to turn a bit soft. Once it starts to let out water, drain it in a colander for just a little while.
When the sauce is thickened, add the cooked seafood to it and stir to incorporate. Serve the drained zucchini onto plates and then pour the hot sauce with seafood over the top. Garnish with some more fresh-cracked pepper.