ZUCCHINI AND SHRIMP SPAGHETTI
Make and share this Zucchini and Shrimp Spaghetti recipe from Food.com.
Provided by Chef-slim
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408.7, Fat 5.6, SaturatedFat 2.5, Cholesterol 231.5, Sodium 550.9, Carbohydrate 51.1, Fiber 3, Sugar 6.3, Protein 37
SHRIMP SCAMPI WITH SPAGHETTI AND ZUCCHINI
You can mix the zucchini and shrimp together if you want before serving. I like the difference in the textures when you look at it but it is not necessary. Enjoy
Provided by TishT
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean shrimp and pat them dry.
- Set aside.
- Melt the margarine in a skillet over medium heat.
- Stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly.
- Add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes.
- Stir in the parsley, lemon zest and tabasco.
- Remove the shrimp with a slotted spoon to a bowl.
- Add the zucchini and stir fry over heat until tender, about 2 minutes.
- Serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti.
- Garnish with lemon wedges if desired.
- Serve.
SPAGHETTI WITH ZUCCHINI RIBBONS AND SHRIMP - CATELLI®
Catelli SuperGreens® pasta is made with all-natural ingredients, like dried spinach, zucchini, parsley, broccoli, and kale. That means it's not only full of flavour, but it also gives you a boost of fibre, iron, and magnesium, all of which are essential in your daily diet.
Provided by CATELLI®
Yield 4
Number Of Ingredients 13
Steps:
- Trim off ends of zucchini. Use a vegetable peeler to shave thin ribbons, rotating zucchini until inner core and seeds are exposed. Set ribbons set aside. (Reserve core for another purpose.)
- Heat oil in a large, nonstick skillet set over medium heat. Add peppers and onions and sauté for 5 minutes. Whisk cream with cornstarch, garlic, salt and pepper. Add to skillet and bring to the boil. Add zucchini and shrimp. Cover and cook for 1 minute.
- Meanwhile, prepare spaghetti according to package directions for al denté.Add hot cooked pasta to skillet along with lemon juice, lemon zest and dill. Toss gently until spaghetti is coated in sauce and shrimp are pink. Divide between four serving bowls, arranging shrimp decoratively on top. Garnish with extra dill. Tips: - Creamy pasta sauces tend to soak up into the noodles quickly. Reserve some of the pasta water before draining to help "loosen" up the sauce if not served immediately. - Replace the shrimp with sliced, cooked chicken breast.
SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
LEMON ZUCCHINI SPAGHETTI WITH SHRIMP
We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 32m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY
Here's what you need: zucchinis, shrimp, yellow bell pepper, lime juice, kosher salt, black pepper, garlic powder, olive oil
Provided by Spencer Kombol
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 209 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
ZUCCHINI, SHRIMP AND SAUSAGE PASTA SKILLET
Treat your taste buds to a Zucchini, Shrimp and Sausage Pasta Skillet. This shrimp & sausage pasta uses whole wheat pasta to help you get whole grains.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
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