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Zucchini Pasta and Shrimp

zucchini pasta and shrimp Entree
Zucchini Pasta and Shrimp
  • Prep 30 min
  • Total 35 min
  • Ingredients 8
  • Servings 1

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. MORE + LESS -

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

Hide Images
  • 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

  • Instead of shrimp, use scallops that were sautéed in butter or olive oil.
  • 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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