3very large carrots, washed, dried and spiralized (about 6 cups “noodles”)
1tablespoonextra virgin olive oil
1poundraw shrimp, thawed if frozen (peeled, deveined, tail off)
1cuphalf and half
3/4cupfreshly grated Parmesan cheese
salt and fresh ground pepper, to taste
Parsley to garnish, optional
Bring a large pot of water with 1/2 teaspoon salt to a boil over high heat.
When water boils, add carrot noodles and cook until tender, 2-3 minutes. Drain well.
Meanwhile, heat oil and butter over medium heat and saute shrimp, about 1 minute on each side or until pink and shaped more like an “O” than a “C.” When finished cooking, remove to a plate, reserving oil in pan.
To oil, add garlic and cook for 1 minute or until soft and fragrant. Add flour and cook, stirring, for 1 minute.
Slowly and gradually whisk in half and half, whisking constantly, until thickened (3-4 minutes).
Reduce heat to low and add Parmesan cheese, whisk until melted. Taste and season with salt and pepper. Add carrot noodles and shrimp and toss until well-coated with sauce. Or you could arrange the carrot noodles on each plate, pour sauce over, place shrimp on top.
Garnish with parsley, if desired, and serve immediately.
If the thought of a plate of carrot noodles terrifies you, try mixing whole wheat fettuccine with the carrot noodles. Cook the fettuccine according to the package and add in the carrot noodles in the last 2-3 minutes of cooking. Or just skip the carrot noodles and make whatever kind of pasta you prefer.