Chimichurri Noodles with Shrimp, Sweet Corn, Seared Tomatoes
Light zucchini noodles are tossed with a sauce that’s similar to pesto - made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
Prep.
Cook.
Tags:
Ingredients
For 2 Serving(s)
chimichurri-noodles-with-shrimp-sweet-corn-seared-
- 1 1/2 c fresh parsley
- 1/4 c lemon juice
- 2 T red wine vinegar
- 2 clv garlic
- 2 T dried oregano
- 2 t crushed red flakes
- 2/3 c olive oil
- salt
- pepper
- 2 zucchini
- 1 corn ear
- 1 c grape tomatoes
- 8 oz shrimp
Chimichurri Noodles with Shrimp, Sweet Corn, Seared Tomatoes Directions
- Combine the parsley, lemon juice, vinegar, garlic, oregano, crushed red pepper, and 2/3 cup olive oil in the bowl of a food processor. Process until it forms a sauce, but is still full of texture. Taste and season with salt and pepper. Set aside.
- Use a mandoline, julienne peeler, or (best!) a spiralizer to make long thin strips of the zucchini. Place in a large bowl and toss with enough of the chimichurri to coat. Set aside.
- Place the corn kernels in a large bowl.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Place the tomatoes, cut side down, in the skillet and sear until the begin to soften and turn golden. Add to the bowl of corn. In the same skillet, sear the shrimp over medium-high heat about 1 minute on each side, until pink and opaque. Season with salt and pepper and add to the bowl of tomatoes and corn. Add the zucchini noodles to the pan, and toss over medium heat until just warmed. Transfer the zucchini noodles to the bowl of tomatoes, corn, and shrimp, drizzle with another dollop of chimichurri, and toss to combine.
- Serve immediately, with more chimichurri at the table if you like.