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



  1. Peel and de-vein the shrimp and set them aside in a bowl
  2. In a very large sauce pan, heat a tablespoon of oil on medium-high
  3. 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.
  4. Stir in the cream, half of the parmesan, shrimp, salt, pepper, cayenne, and oregano.
  5. Once the shrimp is fully cooked (about 5 minutes), turn the heat down low and allow the sauce to thicken.
  6. 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.
  7. Serve and garnish with more cheese!