Three Zoodle Noodle Alfredo

THREE ZOODLE NOODLE ALFREDO
1 (12-oz.) carton zucchini zoodles
1 (12-oz.) carton butternut squash zoodles
1 (12-oz.) carton yellow squash zoodles
Salt, black pepper
Olive oil
1 lb. medium shrimp, seasoned
2 T. minced garlic
8 oz. soft cream cheese
½ c. sour cream
1 c. finely grated parmesan cheese
½ c. half and half
½ c. chopped fresh basil
2 T. fresh lemon juice
Chives, garnish
Paprika, garnish

1. Place the zoodles in a colander and sprinkle with salt. Let sit for 20 minutes. Rinse. Drain and then pat dry between towels or paper towels. Set aside.
2. In large non-stick skillet, drizzle olive oil in bottom of pan and put over medium heat.
3. Saute seasoned shrimp, garlic and chopped basil until shrimp are pink.
4. Meanwhile, in a saucepan over low heat, melt together the cream cheese and sour cream. Stirring constantly, add parmesan cheese and half and half. Season with salt and pepper. Keep warm.
5. Add the zoodles to the shrimp in skillet and heat through, 3-5 minutes.
6. Gradually add the creamy mixture and stir to mix into the zoodles and shrimp.
7. Drizzle lemon juice over the top.
8. Taste for seasoning.
9. Garnish with chopped chives and paprika.