Best Shrimp Florentine With Zoodles Recipes

MEDITERRANEAN ZOODLES WITH SHRIMP

Mediterranean Zoodles with Shrimp image

This low-carb pasta alternative gets topped with shrimp, olives, tomatoes, and feta for a healthy and quick meal. Take care not to overcook the zucchini noodles to prevent them from becoming mushy.

Provided by France C

Categories Seafood Shellfish Shrimp

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste
20 cherry tomatoes
⅓ cup pitted Kalamata olives, coarsely chopped
4 medium zucchini, cut into noodles with a spiralizer
2 teaspoons oregano
1 lemon, juiced
⅓ cup crumbled feta cheese

Steps:

Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 26.1 g, Cholesterol 167.8 mg, Fat 24 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 5.1 g, Sodium 694.6 mg, Sugar 3.9 g

SHRIMP SCAMPI ZOODLES

Shrimp Scampi Zoodles image

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

6 cloves garlic
1 1/2 pounds peeled and deveined large shrimp
4 tablespoons extra-virgin olive oil
2 tablespoons lemon zest (from 1 lemon)
Kosher salt
1 teaspoon crushed red pepper flakes
5 tablespoons unsalted butter
1 large shallot, cut into rings
1/2 cup white wine, such as Pinot Grigio
1/4 cup lemon juice (from 2 to 3 lemons)
6 large zucchini, spiralized into noodles
2 tablespoons chopped fresh chives
2 tablespoons chopped perhaps parsley

Steps:

Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
Thinly slice the remaining garlic cloves.
Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.