Description
This 20-minute creamy shrimp pasta recipe is loaded with fresh zoodles, goat cheese, and garlicky cherry tomatoes for a light dinner.
Ingredients
Scale
Shrimp Zucchini Pasta
- 1 1/2 lbs jumbo shrimp, peeled and deveined
- 1 tablespoon avocado oil
- 1 teaspoon dry oregano
- 1/8 teaspoon red pepper flakes
- salt & pepper to taste
- 3 large zucchini, spiralized
- 2 oz. goat cheese, crumbled
Blistered Tomatoes:
- 1 tablespoon avocado oil
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 2 tablespoons white cooking wine
- salt & pepper to taste
- 1/4 cup fresh basil, chiffoned
Instructions
- Add prepared shrimp to a large bowl. Season with oregano, red pepper flakes, salt and pepper. Toss to coat.
- Heat a large skillet to medium-high heat. Add 1 tablespoon of avocado oil and shrimp to the pan. Cook the shrimp 2-3 minutes per side. Remove the shrimp from the pan and place on a plate.
- Next, add 1 tablespoon of avocado to the same skillet you just cooked the shrimp in. Add cherry tomatoes to the pan and cook until they are slightly charred and start to blister (pop), about 4-5 minutes. Stirring throughout. Then add the minced garlic to the pan, cook for 30 seconds to 1 minute (stirring the entire time), just until the garlic starts to become fragrant but not burn.
- Immediately add white cooking wine and stir everything around. Cook for 1 minute and remove from the heat.
- To a large bowl add zucchini noodles, top with blistered tomato mixture, crumbled goat cheese, pan seared shrimp and fresh basil. Gently toss everything together and serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 355
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 265 mg
