While visiting a friend in L.A. a couple of years ago, I had the most delicious breakfast sitting on the outdoor patio of a Venice cafe: cooked rainbow carrots topped with a fried egg and hollandaise sauce. I’ve been a little obsessed with rainbow carrots ever since, so for this post, I’ve worked them into a shrimp pasta dish. Turns out the bright flavor of carrots pairs really nicely with the also bright flavor of shrimp. Is “bright” the right word? Not sure, but it doesn’t matter—the point is, it’s delicious. Not to mention, as much of a treat for the eyes as it is for the taste buds.
Shrimp Scampi with Rainbow Carrot Ribbons
Prep time: 10 min | Cook and serve time: 15 min
3 lasagna noodles, broken into small pieces
4-6 rainbow carrots
2-3 cloves garlic
2 teaspoons butter
1/3 cup vegetable broth
8-10 shrimp, peeled and deveined (vegetarian option: 1/3 cup chopped hearts of palm + stir 2 tablespoons cashew cream into broth sauce for protein)
1 tablespoon chopped parsley
2 tablespoons grated Parmesan cheese
Pepper, to taste
- Use a potato peeler to peel carrots into long ribbons (discard outer layers).
- Break lasagna noodles into 2-inch pieces.
- Prepare parsley.
Cook and serve:
- Bring a medium pot of water to a boil. Add lasagna noodles and cook until al dente, 6 to 9 minutes. Drain well.
- Coat a large skillet with cooking spray. Add carrot ribbons and cook on medium heat, stirring constantly. Cook until softened, 3 to 5 minutes, then remove from heat and set aside.
- Cut garlic into thin slices.
- In a small skillet, melt butter on medium heat. Add garlic and shrimp, cooking until garlic starts to brown and shrimp turns pink, 2 to 3 minutes.
- Pour the broth into the skillet and bring to a low boil—allow to cook for another minute or two. Remove from heat and pour into an individual serving bowl.
- Stir in carrots, noodles, and parsley, and then sprinkle with cheese.
- Season with pepper. (If using a low-sodium broth, you may want a little salt, too.)