Keep the serving plates warm on the stove while you're preparing the dish.
Prepare the vegetables: rinse the broccoli then cut to separate the florets from the stalks. Peel and discard any tough skin from the stalks then cut them into small pieces. Blanch
and drain the broccoli, then set aside. Spiralize the zucchini and set aside.
Heat the oil in a skillet over medium-high heat. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the broccoli.
Add the zucchini to the skillet and cook for 2-3 min, until softened. Set aside with the broccoli and shrimp.
Add the shallot to the skillet then cook over medium-low heat, until the shallot is translucent, 2-3 min. Stir in the chili pepper and turmeric. Cook 1 min with stirring.
Transfer the broccoli, zucchini noodles and shrimp back into the skillet. Heat through 2-3 min, with occasional stirring.
Sprinkle with the pine nuts, then season with salt and pepper to taste. Serve in the warmed dishes.
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