Makes 4 Servings

4 -6 Zucchini

1 Head of Garlic, Roasted & Chopped

1 Heaping Tsp of DiDad’s Passion for Pepper

12 Asparagus Spears

1 Red Bell Pepper, Diced

1/2 Cup Half & Half

1 tbsp cornstarch

1/2 Cup Peas

1/4 Cup Parmesan Cheese


Preheat oven to 375º.  

Let's begin by roasting garlic. Cut the top off the heads and drizzle with olive oil and a sprinkle of DiDad’s Passion for Pepper.  

You can use a roaster like this one, or simply place heads in foil and bake for about 1 hour until golden and delicious! 

Cool for a bit and using a paper towel, squeeze garlic out, chop and set aside.

Prep veggies.

Cut off the ends and spiralize zucchini.

Clean and prep shrimp. Remove all shell and tails.

In a measuring cup or small bowl mix half & half with the cornstarch.  

Add a drizzle of oil to a large skillet.  

Heat pan add veggies and the DiDad’s Passion for Pepper, sauté for 3-4 minutes to let veggies soften.  

Add shrimp, sauté another 2-3 minutes until shrimp starts to turn pink.   

Now add the cornstarch mixture to the veggies and shrimp. Sauté for an additional 3-4 minutes until it starts to thicken.  

Take off the heat and add cheese.  

Stir and enjoy! 

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