Sweet Potato “Spaghetti” with Sauteed Shrimp and a Roasted Red Pepper Cream Sauce

I am so excited about this recipe. It is such a fun and easy dish. As I generally try to stay away from pasta, I recently purchased what’s called a ‘spiralizer’ to create the effect of spaghetti with vegetables. This was my first time using it and it was so neat. Not to mention, absolutely delicious. And healthy too? I would’ve never known based on how seriously amazing this dish was. Now, I know if I don’t have a piece of equipment that I need to make a recipe I just steer totally clear of it. But – there’s good news! If you don’t have a spiralizer, you can simply use a potato peeler to make ribbons that give you a pappardelle-style “pasta” – similar to what I did with my cajun shrimp with garden vegetables in a southwest cream sauce. Now, if you’re a total pasta and bread devotee, you’re certainly at liberty to throw some authentic pasta in the mix rather than this vegetable hooplah. See friends, we are solution seekers.

But I can’t even begin to tell you how yummy this was. The creaminess of the parmesan and goat cheese with the sweetness of the red pepper, this was seriously a gorgeous sauce. Even my sous chef was incredibly impressed by this dinner! And let’s be honest. He’s much more of a chocolate chip cookie-kind-of-guy as opposed to a real champion of all things vegetable. So, take my word for this because this recipe will not disappoint!

Sweet Potato “Spaghetti” with Sauteed Shrimp and a Roasted Red Pepper Cream Sauce:

• Two sweet potatoes, scrubbed (leaving skin on)
• 1/2 cup cream
• 1/2 cup milk
• 1/2 bunch of asparagus, chopped
• 4 oz. goat cheese
• Scant 3/4 cup parmesan cheese
• 1/4 teaspoon cayenne pepper
• 12 oz. jar roasted red pepper
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 lb shrimp
• 2 tablespoons butter
• 1/4 cup dry white wine
• 1 tablespoons olive oil
• Salt and pepper

You know how they say you save the best for last? Well, not in this kitchen! We are going to begin by spiralizing the sweet potatoes which is so neat.

Set the spiralized sweet potato aside.

Then, chop your onion and mince your garlic.

And while your at it, chop the asparagus too. The asparagus adds the perfect touch of brightness to this dish.

Then, peel and devin your shrimp and season with salt and pepper.

In a large saute pan, add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion and 2 cloves of garlic (reserving one clove for the shrimp) and let cook for about 10 minutes or until translucent, stirring occasionally.

In the meantime – since you are such a multi-tasker (or you have a wonderful sous chef to assist) – process your red peppers in a blender until pureed. Be sure to drain the peppers beforehand.

So gorgeous! Once you onions are finished, add the milk, cream, cayenne pepper and pureed red pepper to the pan. Then, add your goat cheese and parmesan cheese. Season with salt and pepper.

Once it’s melted and incorporated in the sauce, add the asparagus and let simmer, mixing occasionally.

Let simmer on low. Then, we are going to get the shrimp started. In a separate saute pan add the remaining butter, white wine and clove of minced garlic. Once hot, add your shrimp and cook for about 3-4 minutes on each side.

Then, while the shrimp cooks, incorporate you sweet potato “spaghetti” into the sauce. Let it simmer in the sauce until the shrimp are finished cooking. This will allow the sweet potato to become just tender without turning to mush.

Then, plate this gorgeous deliciousness, top with your shrimp and dig in!

Okay, maybe I lied. I did save the best for last: the wine. Our choice to pair with this beauty? 2011 Dry Creek Vineyard Chenin Blanc. Fruit forward with soft notes of peach and pineapple, this wine isn’t overpowering for our delicate dish but has enough zest to bring something to the table. Dig in!

Cheers!