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.
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!