2 (12 ounce) packages zoodles, prepared as desired
In large skillet, heat oil over medium-high heat. Add bell peppers, shallots, mushrooms and 1 teaspoon Ultimate Steak Seasoning. Sauté 4-5 minutes. Remove from skillet; set aside.
Add shrimp and remaining 1 teaspoon Ultimate Steak Seasoning to skillet; sauté until opaque in color, about 4-5 minutes. Add cooked veggies back to skillet.
Stir in half & half, cheese and Spinach & Herb Seasoning. Reduce heat and simmer 3-4 minutes or until sauce is desired thickness. Salt and pepper as desired.
Serve over prepared zoodles.
Makes 6 servings.
Wine Pairing: Pinot Noir
Nutrition per Serving: (based on dairy version) Calories: 220 Total Fat: 10g Sat. Fat: 4g Cholest: 170mg Sodium: 1,090mg Carbs: 10g Fiber: 2g Sugar: 6g Protein: 22g
To Make a Paleo-Friendly Version:
Omit half & half and Parmesan cheese. Refrigerate 1 (13.5 ounce) can full-fat coconut milk several hours.
Before starting recipe, carefully remove can from refrigerator (do not shake) and open. Scoop out the solid coconut cream into a medium bowl. Discard remaining coconut water. Whisk ½ cup milk of choice (cashew, almond, coconut) into bowl with solid coconut cream until a creamy consistency. Set aside.
Stir into step 3 (in place of half & half and Parmesan cheese). In small bowl, whisk together 1½ tablespoons arrowroot powder and 1½ tablespoons cold water. Stir into step 3 after simmering. Remove from heat and mix well.