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+ servings
Servings: 6


Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Zucchini Noodles With Shrimp And Creamy Sun-Dried Tomato Sauce – delicious zoodles in creamy and flavorful sauce with mini shrimp.
Zucchini Noodles With-Creamy-Sun-Dried-Tomato-Sauce-And-Shrimp-Recipe
5 from 5 votes
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  • 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


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

  5. Cook on medium-high heat for 5 minutes, stirring frequently.
  6. 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.
  7. Add zucchini noodles, stir to coat in the sauce.
  8. Add more salt and pepper if needed.
  9. Sprinkle some more Parmesan on top and add capers. Garnish with chopped parsley or fresh basil. Serve immediately.
Course: Main Course
Cuisine: American

Nutrition Information

Calories: 207, Fat: 17g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 272mg, Potassium: 597mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 6g, Protein: 6g, Vitamin A: 740%, Vitamin C: 21.6%, Calcium: 143%, Iron: 1.3%