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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Shrimp and Pesto Zoodles Recipe

 Shrimp and Pesto Zoodles Recipe


Shrimp and Pesto Zoodles Recipe

This Shrimp and Pesto Zoodles recipe is a light, healthy, and flavorful dish. It's a great low-carb option that’s quick to prepare, perfect for lunch or dinner.

Ingredients (Serves 2-3):

  • 3 medium zucchini, spiralized into zoodles
  • 2 tbsp olive oil
  • 300g (10 oz) shrimp (peeled and deveined)
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes (optional)
  • 1/3 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges (for serving)
  • Fresh basil leaves (for garnish, optional)

Instructions

  1. Prepare the Zoodles:

    • Spiralize the zucchini into noodles using a spiralizer. Pat them dry with paper towels to remove excess moisture and set aside.

  2. Cook the Shrimp:

    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and chili flakes (if using), and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.

  3. Sauté the Garlic:

    • In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.

  4. Cook the Zoodles:

    • Add the zoodles to the skillet and toss them in the garlic oil. Cook for 2-3 minutes, stirring occasionally, until just tender. Avoid overcooking to keep the zoodles from becoming soggy.

  5. Combine with Pesto:

    • Lower the heat to medium-low and stir in the pesto. Toss to coat the zoodles evenly.

  6. Add Shrimp:

    • Return the cooked shrimp to the skillet and toss everything together until heated through.

  7. Serve:

    • Divide the shrimp and pesto zoodles among plates. Sprinkle with grated Parmesan cheese, garnish with fresh basil if desired, and serve with lemon wedges on the side.

Tips:

  • Customize your veggies: Add cherry tomatoes, roasted red peppers, or spinach for more color and flavor.
  • Make it dairy-free: Use a dairy-free pesto and skip the Parmesan for a vegan-friendly option.
  • Add crunch: Top with toasted pine nuts or slivered almonds for extra texture.

This Shrimp and Pesto Zoodles recipe is a refreshing, nutritious dish that’s ready in under 20 minutes. Enjoy the burst of flavors! 🦐🌿🍋

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