The light summer dinner al fresco I really cannot get enough of and have shouted my love for from the rooftops: Zucchini Noodles with a Creamy Old Bay Avocado Sauce and Corn and Seafood. It’s PACKED with flavors while being easy on the ingredients list. There’s a solid chance you have all the fixings for this Creamy Old Bay Avocado Sauce in your pantry and vegetable drawer. And let me tell you, the Creamy Avocado Sauce is going to be your BFF.
I wouldn’t blame you one bit if you decided to just use the sauce as a dip for tortilla chips. Honestly, I’d probably be right there with you.
I whipped up this dish in about 20 minutes and promptly ate 2 big bowls of it as soon as I finished shooting the images. You see those plates? Yup, totally demolished as soon as I turned my camera off. I even had some extra langostino tails-corn-avocado sauce mixture leftover so I had it for dinner again last night. Just as “make you wanna dance” good. If you aren’t grooving after you eat up this dish, I’ve failed you.
In this dish, I used zucchini noodles as a base but I’d like to think this combo would be pretty killer as a taco. Last night, I actually considered doing that until I remembered that I’d had a bagel for breakfast and a pretty hearty veggie sandwich for lunch so figured I might want to ease up on the carbs for dinner. Next Taco Night though…it’s on.
I used Trader Joe’s Langostino Tails for this dish but really you can’t go wrong with any seafood + Old Bay. Grilled shrimp, mahi mahi, pick your favorite seafood (or none at all if you aren’t into seafood) and make this dish yours.
And this isn’t the last you’ll see of Creamy Avocado Sauce…
- 1 zucchini, spiralized
- 1 tbsp olive oil
- 1 ear of corn, kernels shaved off
- 1 bag Trader Joe's Langostino Tails, thawed and rinsed
- 1 ripe avocado, halved and pitted
- 1 clove, garlic
- 2 tsp. Old Bay seasoning
- Juice of 1 lemon
- Dash of pepper
- Place the spiralized zucchini in a large bowl. Set aside.
- In a skillet over medium heat, heat olive oil over medium heat and add in the corn kernels and langostino tails. Season with another dash of pepper and heat until tender, about 5 minutes. Let cool slightly before adding to the large bowl.
- In a food processor, place the avocado, garlic clove, Old Bay, pepper and lemon juice. Pulse until creamy.
- Spoon the avocado sauce into the large bowl and toss with tongs to evenly coat.
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How many does this serve? Looks yummy 🙂
It serves 4! I would spiralize 1 zucchini per person.
Thanks for this recipe! I am allergic to dairy and I’m also gluten sensitive so it’s hard to find yummy pastaesque dishes with the creamy style of sauce that I love without using either dairy or real noodles!
You had be at Old Bay! I’ll definitely be adding this to my menu for next week! I’ll have to check out the Langostino Tails. I always see them, but I’ve never tried them.
Let me know what you think! I’m a big fan of Langostino Tails, they’re also tasty in mac ‘n cheese 🙂