Seafood Alfredo with Zucchini Noodles

Sure this recipe is a bit time consuming but well worth it. Especially for those seafood lovers out there! Trader Joe’s has a great frozen seafood blend, in which was used for this recipe. For the coconut cream you can purchase a can. Or simply take a can of coconut milk refrigerate it for 8 or more hours then scoop off the top part, leaving the water behind. You will see the top part has the same consistency as a can of coconut cream.

You must be sure not to overcook the seafood as it can very easily become chewy.
For the noodles either use a spiralizer or cut it by hand. The aforementioned is recommended as it makes it much easier.

This will take roughly an hour to prepare, give or take.

Always opt for wild-caught seafood over its farm-raised counterpart.

What You Need:

1/2 onion, diced

2 tbsp olive oil

5 cloves garlic, minced

1 cup coconut cream

1 cup small scallops, uncooked

1 cup medium shrimp, tails removed and cleaned

1 cup calamari rings

2 tbsp ghee

1 tbsp fresh parsley, finely chopped

2 tsp fresh basil, finely chopped

1 tsp dried oregano or 2 tsp fresh

1/2 tsp salt

2 large zucchini

Freshly ground pepper, to taste

What To Do:

1. Heat the olive oil in a pan over low-medium heat. Add the onions and sauté for another 3-4 minutes. Add the garlic and cook for an additional minute or so.
2. Mix in the coconut cream, seafood, and ghee. Simmer for 6-7 minutes. Remove the seafood with a slotted spoon to prevent it from overcooking. Reduce the cream mixture to simmer and add the herbs and salt. Cook for about 15 minutes, or until the sauce reduces by half.
3. Meanwhile, use a peeler to slice the zucchini into thin ribbons and set aside.
4. When the sauce is reduced, add the seafood back into the pan and remove from heat. Spoon over zucchini noodles to serve.