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Zucchini Pasta and Shrimp

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  • Prep 30 min
  • Total 35 min
  • Ingredients 8
  • Servings 1
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My daughter started preparing gluten-free pasta many months back and she absolutely loves zucchini pasta that she makes with a small machine. I prepare them much more simply: sometimes I use a mandolin slicer, so that it’s cut like fettuccini, and sometimes I cut it lengthwise, very thinly, with a sharp knife. Both styles are really good and I highly recommend you prepare this zucchini pasta. You’re going to love it so much that you’ll want to make this recipe again and again.
by Morena Cuadra
Updated Sep 8, 2016
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Ingredients

  • 1 medium-sized zucchini
  • 1 1/2 tablespoon of olive oil
  • Salt and pepper
  • 1/4 teaspoon of finely-chopped basil (or any other herb of your choice)
  • 4 shrimp (cleaned)
  • 1/3 cup hot tomato sauce
  • 1 tablespoon grated parmesan cheese (optional)
  • Basil leaves to garnish

Directions

  • 1
    Wash the zucchini well and slice it lengthwise. Afterwards, cut each slice in medium-sized threads so that the zucchini looks like noodles.
  • 2
    In a hot pan, heat 1 tablespoon of oil and lightly sauté the zucchini, for about 30-45 seconds. Add salt and pepper and the finely-chopped basil.
  • 3
    Salt and pepper the shrimps and sauté them in 1/2 a spoon of olive oil until pink. Don’t overcook.
  • 4
    In a plate, pour the hot tomato sauce. Place the hot zucchini noodles over the sauce.
  • 5
    Decorate with the sautéed shrimps and the basil leaves. Serve immediately and shower with grated parmesan.

Expert Tips

  • tip 1
    Instead of shrimp, use scallops that were sautéed in butter or olive oil.
  • tip 2
    You can make the noodles with carrots or other vegetables.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My daughter started preparing gluten-free pasta many months back and she absolutely loves zucchini pasta that she makes with a small machine. I prepare them much more simply: sometimes I use a mandolin slicer, so that it’s cut like fettuccini, and sometimes I cut it lengthwise, very thinly, with a sharp knife. Both styles are really good and I highly recommend you prepare this zucchini pasta. You’re going to love it so much that you’ll want to make this recipe again and again.
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