Every Thursday Jewel-Osco posts their new sale circular for the weekend. And I was intrigued when I saw that zucchini and summer squash were on sale for $.99/lb. I’ve never worked with either but I thought at that price, it was worth some experimenting. 

Decided to go with a zucchini pasta. Jake and I have tried spagetti squash pasta before and have loved it. So I was interested to see how zucchini would work.

Zucchini Pasta with Shrimp and Avocado Cream Sauce
Adapted from Family Living Simple

Ingredients:
4 zucchini
1 avocado
1 T of lemon juice
2 T olive oil
3 T coconut milk ( I used the canned kind)
1/2 cup of shrimp, cooked
About 1 T of coconut oil for cooking


Cut your zucchini into strips to make the pasta. It’s up to you how thin you want them. They will get soft, so I found that it’s best not to make them too thin. I used my new mandolin that I found for $10 at TJ Maxx. However if you don’t have one, you can just use a knife. Also I didn’t peel them. Just gave them a good wash beforehand. 

At this point you can add salt to dry them out a bit. You might be surprised that zucchini have a ton of water in them. 


While your zucchini is drying out in the salt, this is a good time to make your sauce. You could use a food processor for this, but you know how I hate dirtying extra things if I don’t have to. So I cut up my avocado and tried to mash it as best I could with a spoon against the side of the bowl. Worked out pretty well. Add your lemon juice, olive oil and coconut milk. And then really make sure it’s blended well. 


Heat up your pan with some coconut oil and add your zucchini. It’s up to you how long you want to cook them for. The longer you cook them, the softer they’ll get. I think I did a good 8 minutes just because I wanted them on the softer side. 


Right before you turn off the heat, add your cooked shrimp. By the way, I buy my shrimp uncooked frozen and then boil them straight out of the freezer for about 5 minutes (or until they’re pink and curled up). 

Turn off the heat and add your sauce straight into the pan. The left over heat will heat up your sauce. Mix well. 


And that’s it. Plate and enjoy. My one suggestion is definitely add salt once it’s plated. It’s fine without, but I thought the added salt really brought out the flavors. If you don’t like shrimp, you could try it with chicken. 

I would say that I do prefer spagetti squash to this. The zucchini just did not resemble pasta at all. However I did enjoy it. And if you find that zucchini is on sale, you might consider this dish as an alternative. 

3 thoughts on “Zucchini Pasta with Shrimp and Avocado Cream Sauce (non-dairy)”

  1. Hello – this sounds like a wonderful recipe! I noticed your comment — if you get a spiralizer, zucchini noodles are amazing and definitely resemble pasta 🙂

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