Shrimp And Zucchini Pasta Recipes

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Steps:

• Season shrimp lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

SHRIMP AND ZUCCHINI PASTA

Steps:

• Using a vegetable peeler, peel zucchini lengthwise to create noodle-like ribbons. Alternatively, use a mandolin with a julienne plate, a julienne peeler or a vegetable spiralizer to make the "noodles."
• Place zucchini in a mesh strainer over a bowl or the sink. Sprinkle with sea salt, and toss with tongs (or use freshly washed hands) to make sure the salt covers the zucchini. Let zucchini sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid.
• When "noodles" are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
• Add mushrooms and garlic to the hot pan and saute, stirring frequently for 3 to 5 minutes, or until the mushrooms have softened.
• Meanwhile, toss shrimp with cayenne pepper (if desired). Add to the mushroom mixture in the hot pan, along with cherry tomatoes. Saute, stirring frequently for 1 to 2 minutes, or until shrimp are bright pink.
• Add zucchini and lemon juice and stir just to heat through. Remove from heat and serve immediately. Season with additional sea salt (if desired) and freshly ground black pepper.

SHRIMP AND ZUCCHINI MARINARA

Steps:

• Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.

ZUCCHINI NOODLE SHRIMP SCAMPI

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
• Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!

ZUCCHINI AND SHRIMP SPAGHETTI

Steps:

• Using a cheese grater shred zucchini and onion than mince garlic place all three in a non stick skillet with 1 tablespoon of butter to saute on medium heat for about 5 minutes until onion is transparent in appearance.
• Mix milk and cornstarch til disolved
• Add milk mixture to the zucchini cook until mixture comes to boil. Add parmesan cheese and salt and pepper to taste. Put sauce aside in pan to keep warm until noodles are cooked.
• Cook shrimp in boiling water for 1 minute - place in serving bowl.
• Drain noodles and toss with sauce. Serve immediately for best taste. Use shrimp to garnish on each plate.

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

ZUCCHINI, SHRIMP AND SAUSAGE PASTA SKILLET

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage and onions; cook 6 to 8 min. or until sausage is evenly browned, stirring occasionally. Simmer on low heat 5 min. or until sausage is done, stirring occasionally. Add shrimp, pepper and remaining dressing; mix well. Simmer 5 min., stirring occasionally.
• Add zucchini, tomatoes, chicken broth and ketchup; mix well. Cover; simmer 5 min. or until shrimp turn pink and vegetable mixture is heated through, stirring occasionally.
• Drain spaghetti. Add to sausage mixture along with the cheese; mix lightly. Sprinkle with parsley.