Zucchini Pasta with Seafood

This is another Fast Day meal featuring zucchini noodles.  I had a larger zucchini that resulted in 6.75 oz. of zucchini noodles while my wife ended up with 5 oz. of noodles.  Have I mentioned how much I like my Paderno spiralizer?  If not, I'll talk about it when I write about what I use in the kitchen.


Since spring is approaching I wanted something a bit lighter and fresher than the soups we've had due to the cold.  This filling meal is fresh, has a bit of crunch, and a nice mix of flavors.  So, without further rambling from me here is the ingredient list for one serving.


Ingredients:


1 medium/large zucchini
1/2 red bell pepper
3 oz. mushrooms
1/2 medium  red onion
2 - 4 oz. raw shrimp
2 - 4 oz. raw scallops
salt, pepper, turmeric, garlic powder


1.  Julienne the red pepper and slice the red onion and put together.  Sautee in a skillet sprayed with non-stick spray or olive oil from a mister.  Season with a pinch of salt and pepper.  Cook till the onion is soft and the pepper still had a bit of crunch and remove from the skillet.


2.  While the onion and pepper is cooking slice the mushrooms to desired thickness.  After the onion and pepper are done sautee the mushrooms till lightly browned.  Season with a pinch of salt and pepper.  Remove from the skillet.


3.  Remove the tails from the shrimp and combine with the scallops.  Sprinkle with ground turmeric until well covered then add a heavy pinch of salt.  Add more non-stick spray/oil to the skillet and add the shrimp and scallops.  Cook till the shrimp are half done and turn everything and finish cooking.  Remove from the skillet.


4.  Make the zucchini noodles.  I either cut the zucchini in half or make a shallow cut around the middle to avoid excessively long noodles.  Add the zucchini noodles to the skillet and let them heat for about a minute then turn them over.  Stir them around to get all the seasoning left in the skillet on the noodles.  Add all the previously cooked items and stir to thoroughly mix with the noodles.


5.  Slide the skillet contents onto your plate and enjoy.


Using 2 oz. each of the shrimp and scallops yields a meal of 180 calories.  Using 4 oz. of each bumps it up to 280 calories.