Updated: Aug 12, 2019
Let's first point out that these tuna cakes are very diet friendly. Can be used while on the keto, or paleo, and atkins diet.
2 pounds zucchini, spiralized the number of zucchini will vary based on size, this is about 4-5 zucchini
1/4 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup cherry tomatoes (optional)
1 pound shrimp
1 tablespoon minced garlic
2 tablespoons butter
1/2 cup portabella mushrooms (optional)
1/2 cup heavy cream If you prefer a lot of cream sauce, try 3/4 cup4 oz cream cheese cut into chunks
1/2 cup Parmesan reggiano cheese shredded
Line a sheet pan with paper towels. Place the zucchini noodles on the paper towels. Sprinkle with the 1/4 teaspoon of salt. Allow the zucchini to sit for 30 minutes to sweat out excess water. Zucchini has mass amounts of water retained so its important to remove as much as possible before cooking.
Heat a skillet on medium-high heat.
Add the olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.
Remove the shrimp from the skillet and set aside on a plate.
Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.
Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
Add the shrimp, cherry tomatoes, mushroom, and zucchini noodles to the pan.
Stir to coat the zucchini.
Cook for 3-4 minutes until the zucchini softens.