Zucchini Noodles With Shrimp

posted by Lyubomira on November 5, 2018
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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-sun-dried-tomato-sauce

This dish is like a fusion – gluten free zucchini noodles, rich and creamy sun-dried tomato sauce and shrimp.

Love the combination! I originally posted this low-carb zucchini noodles with shrimp recipe back in August 2016. Since then I updated it to fit my Keto journey, took new photos and created a recipe video. Instead of milk, I used heavy whipping cream and water to make these creamy zoodles recipe low-carb.

It is easy to make and tastes amazing.

If you are not on low-carb diet, you can definitely use regular pasta. Shirataki noodles work as well.

The sauce is very creamy and loaded with delicious flavors and the pasta is low carb!

With-Creamy-Sun-Dried-Tomato-Sauce-And-Shrimp-Recipe

These zucchini noodles with shrimp and creamy sauce take 30 minutes to make on the stove top.

It is perfect for a weeknight dinner.

Zucchini noodles with shrimp in a bowl

What ingredients do you need to make these creamy zucchini noodles with shrimp?

  • olive oil
  • sun-dried tomatoes (in oil)
  • garlic
  • shrimp
  • heavy cream
  • water
  • cornstarch (optional, I did not use any)
  • salt, pepper, oregano
  • Parmesan cheese
  • zoodles
  • capers
  • red pepper flakes

How to make this Creamy sun-dried tomato sauce for the zucchini noodles?

  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 heavy cream and water.
  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.

Zucchini noodles with shrimp in askillet

Looking for more zucchini noodles recipes?

Try these Zucchini Noodles With Ragu and Roasted Cauliflower Parmesan Zucchini Noodles.

Zucchini noodles with shrimp in a pan

How to spiralize zucchini?

Do you have a spiralizer? I do own both a large and a hand held spiralizer. Honestly, for 2-4 zucchini, I definitely prefer using my hand held spiralizer. This is a great tool, that doesn’t take much space in my kitchen.

Besides a spiralizer, you can use an mandolin, potato peeler and also a kitchen aid mixer spiralizer attachment to make your zucchini noodles.

Do you use your spiralizer a lot?

 

Servings: 6

ZUCCHINI NOODLES WITH SHRIMP

Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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
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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

Instructions

  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%

ZUCCHINI NOODLES WITH SHRIMP IN A BOWL

 

 

posted in Mains
originally posted on November 5, 2018 last updated on July 27, 2019
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