Sauteed Shrimp and Zucchini Noodles

Spiralizer Zucchini Noodles with Paprika-dusted Sauteed Shrimp, Tomatoes and White Beans (Photo Credit: Adroit Ideals)

The new year will soon be upon us after a holiday season of festive eating. My Sauteed Shrimp and Zucchini Noodles dish is very light and healthy. As a substitute for pasta, I made zucchini noodles with my new Spiralizer. Try it for a healthy start to the new year. Read my Eating Healthier posting for tips and tricks to help you maintain healthier eating this year.

Spiralizer Zucchini Noodles with Paprika-dusted Sauteed Shrimp, Tomatoes and White Beans (Photo Credit: Adroit Ideals)
Spiralizer Zucchini Noodles with Paprika-dusted Sauteed Shrimp, Tomatoes and White Beans (Photo Credit: Adroit Ideals)

Our first dinner with the new Spiralizer was so simple. Spiralized zucchini noodles (also known as “zoodles”), onions, garlic, diced tomatoes, mushrooms, cannellini beans, chicken stock, oregano, white wine, red pepper flakes, and paprika dusted shrimp topped with shredded Parmesan. A very light and flavorful dish, our plates were bare when we were finished with dinner.

The Paderno Spiralizer (Photo Credit: Adroit Ideals)
The Paderno Spiralizer (Photo Credit: Adroit Ideals)

The Spiralizer is great for zucchini and yellow squash noodles. Cucumbers work well also. I wasn’t as big a fan with the sweet potato “spoodles” that I made with the Spiralizer. The sweet potatoes seemed to brown and burn a lot quicker when sauteed, so take care if you make some for yourself.

The Spiralizer makes zucchini "noodles" (Photo Credit: Adroit Ideals)
The Spiralizer makes zucchini “noodles” (Photo Credit: Adroit Ideals)

Tuttorosso makes some delicious fresh-tasting canned tomatoes. Try their tomatoes in this recipe. You can’t go wrong with Tuttorosso.

Use Tuttorosso canned tomatoes in your recipes!  (Photo Credit: Adroit Ideals)
Use Tuttorosso canned tomatoes in your recipes! (Photo Credit: Adroit Ideals)

The zucchini noodles don’t take long to cook so add them in your last few minutes of cooking. Use the Spiralizer to make the zucchini noodles and set them aside. Make the sauce by sauteing some onion and garlic in olive oil. Add some diced tomatoes and oregano, some white wine and chicken stock, and then some white cannellini beans. Spice it up with a dash of red pepper flakes. While the sauce is cooking, quickly saute some peeled and deveined shrimp in butter, set aside, sprinkle with a bit of paprika, and keep warm. Add the zucchini noodles to the simmering sauce, stir, and warm through, just a few minutes. Plate the vegetables and sauce, and top with the sauteed shrimp and then some shredded Parmesan cheese.

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From the kitchen of A Food Lover’s Delight….

Sauteed Shrimp and Zucchini Noodles

Ingredients:

1 large zucchini, washed, ends trimmed
2 T olive oil
1 medium onion, diced
1 cloves garlic, minced
4 oz sliced mushroom caps
1 c Tuttorosso canned diced tomatoes
1/4 t dried oregano
2 c chicken stock
1/2 c white wine
1 c cannellini beans, drained and rinsed
dash of red pepper flakes
salt and pepper, to taste
12 tail-on shrimp, shelled and deveined, tails left on
1 T butter
Dusting of paprika
Shredded Parmesan for topping

Special Tools:

Spiralizer

Method:

1. Use the Spiralizer with the larger 1/4″ spiralizing “noodle” blade to make spaghetti-sized “zoodles.” The smaller “noodle” blade won’t work as well. Cut the zucchini in half, and Spiralize! Set zoodles aside.
2. In a Chef’s pan, heat the olive oil over medium low heat.
3. Saute the onion in the olive oil until the onion is translucent.
4. Add the minced garlic and stir a few minutes.
5. Add the sliced mushroom caps and saute until the mushrooms have softened slightly.
6. Add the diced tomatoes and oregano and let cook for 3 minutes.
7. Add the chicken stock and the white wine. Let simmer 10 minutes.
8. Add the cannellini beans and red pepper flakes and cook for another 5 minutes.
9. Season to taste with salt and pepper, and keep warm.
10. In a skillet, melt the butter over medium heat.
11. Sear the shrimp in the butter, cooking them quickly and turning, 1 – 3 minutes on each side, being careful to not overcook shrimp. Remove shrimp from heat and sprinkle paprika over the shrimp. Keep warm.
12. Add the zucchini noodles to the tomato bean sauce mixture. Toss and heat through. The zucchini noodles won’t take very long to cook.
13. Divide the zucchini noodle and sauce mixture between serving bowls.
14. Divide the shrimp and arrange on top of the zucchini noodles.
15. Sprinkle shredded Parmesan over the shrimp.
16. Serve!

Serves 2 as a main course and 4 as a “pasta” course. Offer with some crusty bread and a side salad if serving as a main course.

Variations: Substitute sauteed chicken tenders for the shrimp. Omit the shrimp and use vegetable stock/broth instead of chicken stock/broth for a vegetarian meal. Use seafood stock/broth instead of chicken stock/broth if you are using the shrimp for a richer sauce. Cook the shrimp in the tomato bean sauce instead of sauteing in butter.

Get your own Spiralizer at Amazon.com:

And you can now order Tuttorosso Tomatoes at Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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