Zucchini Noodles Shrimp Recipe And With Creamy Sun-Dried Tomato Sauce – the perfect delicious zoodles for a light and effortless low-carb dinner.

Zucchini Noodles Shrimp

yield

time

Ingredients

– 1 pound of small shrimp – 1/2 cup sun-dried tomatoes — , chopped (I use sun-dried tomatoes in oil) – 2 tbsp olive oil – 2 garlic cloves — , pressed – 1/4 tsp salt – 1/4 tsp black pepper – 1/2 cup water – 2/3 cup heavy cream — (half and half could be used) – 1/2 tsp dried basil – 1/8 tsp red pepper flakes – 2 medium zucchini — , made into zoodles – 1/2 cup Parmesan cheese – 2 tsp capers parsley or fresh basil for garnishing

6 servings

30 mins

Step 1

In a large pan, heat 2 tbsp olive oil over medium heat. Add sun-dried tomatoes and garlic. Cook for 1-2 minutes, stirring frequently.

Step 2

Add shrimp and cook until pink, for 1-2 more minutes. Add salt, pepper, basil, red pepper flakes. Stirr to combine. Add water and heavy cream.

Step 3

Cook on medium-high heat for 5 minutes, stirring frequently.

Step 4

Add parmesan cheese, cook for one more minute. If the sauce appears too thin, you can thicken it with 2 tsp flour mixed with 1 tbsp warm water. I rarely need to thicken this sauce.

Step 5

Add zucchini noodles, stir to coat in the sauce. Add more salt and pepper if needed.

Step 6

Sprinkle some more Parmesan on top and add capers. Garnish with chopped parsley or fresh basil. Serve immediately.

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