Add the shrimp and cook, flipping once, until shrimp is cooked through. Remove the shrimp and set aside. Add the zucchini and beans and stir to coat. Evenly add the cauliflower rice to the pan, spreading it out to the edges. Let cook, on medium high, for 8-10 minutes, or until tender. he stock that you soaked the cauliflower rice in will help the cauliflower steam up. When the cauliflower rice looks dry and the edges are starting to brown a bit, you’re almost done! If your cauliflower is not tender enough, add a couple of tablespoons of water to help steam. Add the shrimp back on top and turn the heat to high to get a bit of crispiness on the bottom. When the pan starts smoking and you smell toastiness, turn the heat off. Season with a salt and freshly ground pepper and top with thin slices of lemon and microgreens. Enjoy!
Make the sauce: combine the sauce ingredients, whisking until slightly thickened. Adjust the seasoning with salt and pepper if needed.
Cook the pasta according to the package in a large pot of salted water. When cook, drain and run under cold water to chill. Transfer pasta to a large bowl.
Toss the vegetables and herbs with the pasta and sauce. Transfer to a large serving dish and garnish with extra basil and parsley. Enjoy immediately or chilled!
These are asparagus noodles, as in ASPARAGUS that you shave thinly to look and act like fettuccine noodles. Hoooooly goodness. I am for real. The day I made them, I literally could not shut up about it. I called over everyone in the studio: look at this! look! aren’t they so pretty! hey! you! look look looooook! It’s a magic trick that you can eat.