Shrimp With Zucchini Noodles Recipes

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PESTO ZUCCHINI NOODLES WITH SHRIMP



Pesto Zucchini Noodles with Shrimp image

Swap the pasta for zoodles with a quick and healthy recipe for pesto zucchini noodles topped with sautéed shrimp.

Provided by Kelly Senyei

Time 23m

Number Of Ingredients 8

4 cups lightly packed basil leaves
1/3 cup unsalted walnuts, pine nuts or almonds, toasted
1/3 cup grated Parmesan cheese
3 cloves garlic, roughly chopped
1/3 cup olive oil
1 Tablespoon olive oil, divided
1 1/2 lbs jumbo shrimp, shelled and deveined
4 medium zucchini, cut into noodles

Steps:

  • In a blender, combine the basil, walnuts, Parmesan cheese, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
  • Add 1/2 tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl.
  • Add the remaining 1/2 tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they're softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 42 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 435 mg, Sodium 1466 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

GRILLED SHRIMP OVER ZUCCHINI NOODLES



Grilled Shrimp over Zucchini Noodles image

A great alternative to pasta!

Provided by Jenna R

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 5

Number Of Ingredients 11

2 cups thinly sliced fresh basil
9 tablespoons olive oil, divided
⅓ cup toasted sliced almonds, divided
1 tablespoon red wine vinegar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
1 lemon, zested
¼ teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
5 zucchini
kosher salt and freshly ground black pepper to taste

Steps:

  • Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
  • Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
  • Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 8.1 g, Cholesterol 138.1 mg, Fat 28.6 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.9 g, Sodium 253 mg, Sugar 2.6 g

SHRIMP WITH ZUCCHINI NOODLES AND LEMON-GARLIC BUTTER RECIPE



Shrimp with Zucchini Noodles and Lemon-Garlic Butter Recipe image

Fresh zucchini noodles tossed with shrimp and flavored with lemon garlic butter is an easy dinner dish that's low in both carbs and fats.

Provided by Romy Gautier

Categories     Pan-Fry & Skillet

Yield 4

Number Of Ingredients 9

5 medium zucchini
1 tsp salt
3 tbsp butter
2 cloves garlic
1 lb shrimp
¼ tsp black pepper
1 Zest lemon
1½ tsp lemon juice
Fresh Parsley

Steps:

  • Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to "sweat" for about 10 minutes.
  • In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom.
  • Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside.
  • Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and a pinch of pepper in a large bowl.
  • Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan.
  • Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate.
  • Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat).
  • Toss the zucchini gently in the pan so that it just begins to lose its stiffness. The whole process shouldn't take more than 3 minutes. Remove the pan from heat.
  • Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top.
  • Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve.

Nutrition Facts : ServingSize 1, Calories 207.2 Calories, Carbohydrate 11.0 g, Cholesterol 165.8 mg, Fat 10.7 g, Fiber 3.1 g, Protein 18.9 g, SaturatedFat 6.0 g, Sodium 909.3 mg, Sugar 6.6 g, TransFat 0.4 g, UnsaturatedFat 2.5 g

PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE



Pesto Zucchini Noodles and Shrimp Recipe image

Pesto Zucchini Noodles and Shrimp is a quick and easy dinner recipe with tender zucchini noodles and sauteed shrimp tossed in a basil pesto sauce!

Provided by Katerina | Diethood

Categories     Dinner

Time 20m

Number Of Ingredients 7

2 tablespoons olive oil (, divided)
1 bag ((12-ounces) Jumbo Cooked Shrimp, peeled and deveined)
2 to 3 garlic cloves (, minced)
4 zucchini (, spiralized)
salt and fresh ground pepper (, to taste)
1/2- cup basil pesto ((you can use more or less, or as much as you prefer))
freshly grated parmesan cheese

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
  • Remove from skillet and set aside in a bowl.
  • Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
  • Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
  • Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
  • Transfer to a serving bowl.
  • Sprinkle with parmesan cheese.
  • Serve.

Nutrition Facts : ServingSize 1.5 g, Calories 217 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 2 g, Sugar 5 g

ZUCCHINI NOODLES WITH AVOCADO PESTO & SHRIMP



Zucchini Noodles with Avocado Pesto & Shrimp image

Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Zucchini Noodle Recipes

Time 35m

Number Of Ingredients 11

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Steps:

  • Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
  • Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
  • Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 15.8 g, Cholesterol 158.8 mg, Fat 33.2 g, Fiber 6.6 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 712.9 mg, Sugar 6.6 g

SHRIMP WITH ZUCCHINI NOODLES



Shrimp with Zucchini Noodles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves

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.

ZUCCHINI NOODLE SHRIMP SCAMPI



Zucchini Noodle Shrimp Scampi image

We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!

Provided by MCabrera75

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ½ pounds zucchini
¼ cup unsalted butter
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
½ cup white wine
½ lemon, juiced
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 9.3 g, Cholesterol 205.3 mg, Fat 20.3 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 298.3 mg, Sugar 3.7 g

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