I think I was looking for deep conditioner when I stumbled upon the seafood section of my nearest Kroger and saw they had Georgia giant white shrimp on sale for $12 a pound, so I decided to act. A few weeks back on my regular Sunday visit to the Grant Park Farmers Market, I met a nice shrimper (is that what they’re called?) who was selling Georgia shrimp. I got to sample some of these sweet things, but unfortunately they were already sold out...at like 10AM 🙄. So when I saw these shrimp at Kroger I knew I had to have them. As usual, I was craving something indulgent, filling, and comfy. I really wanted shrimp scampi, but I make that a lot (my friends know I default to Tia Mowry’s recipe quite often). I thought back on all the tomatoes awaiting me on my kitchen counter and a star was born...this amazing parma rosa.
Parma rosa is just when a tomato sauce and a cream sauce have a cute lil orange baby. It’s creamy but tangy, rich but crisp. I find that alfredo is almost too rich for me, but when I eat a plain marinara (I’m talking no sugar added), I OVERload my pasta with cheese. Since I’m still low carbin’ it I made this recipe with zucchini noodles, but if you MUST, you can sub the zoodles for noodles. Side note: this recipe calls for spiralized noodles. You can find them in a bag at Whole Foods, Publix, or Trader Joe’s, or you can spiralize at home with a hand-spiralizer (like I do)! The choice is yours.
- 1 lb of frozen large shrimp (21-25)
- 1/2 jumbo sweet onion
- 2 medium zucchini squash, spiralized
- 1 tablespoon oil
- 3 hot house tomatoes
- ½ cup whipping cream
- 1 cup shaved parmesan cheese
- 1 tablespoon minced garlic
- 1 cup rough chopped parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- Peel and de-vein the shrimp and set them aside in a bowl
- In a very large sauce pan, heat a tablespoon of oil on medium-high
- In the pan, begin to saute (and stir) the onions, tomatoes, parsley, and garlic together things start to get bubbly. Turn down the heat to medium.
- Stir in the cream, half of the parmesan, shrimp, salt, pepper, cayenne, and oregano.
- Once the shrimp is fully cooked (about 5 minutes), turn the heat down low and allow the sauce to thicken.
- At the very last minute, carefully stir in the zucchini noodles. The less you cook them, the more crunch they’ll have. Be careful not to cook them for too long.
- Serve and garnish with more cheese!