Zucchini “Pasta” With Tomatoes, Shrimp, and Parmesan

Thursday, September 18, 2014
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The end of summer is nearing and it's last call for some of the season's best fresh fruits and vegetables. Zucchini and tomatoes are still plentiful at my local farmer's market; hopefully they are at yours as well. Zucchini is one of my summertime faves! It's mild flavor makes it super versatile for use in savory and sweet dishes. For this dish, I've sliced the zucchini into ribbons with a julienne slicer and served it in place of pasta with fresh tomatoes cooked with garlic and basil, shrimp, and parmesan cheese. Simple, seasonal, and super delicious without all those pesky complex carbs.

The recipe and nutritional information is after the jump.

Zucchini "Pasta" With Tomatoes, Shrimp, and Parmesan

This dish serves one

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1 zucchini
1 tomato
1 clove garlic
2 t olive oil, divided
A few basil leaves
salt & pepper to taste
About 1 cup of shrimp (I used frozen because I am lazy)

1. If using frozen shrimp, put them in a strainer and run under cold water for 5 minutes or so to thaw.

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2. Chop your tomato.

3. In a small saucepan, heat 1 teaspoon of olive oil.

4. Mince your garlic or run it through a garlic press and brown it in the oil.

5. Dump in your tomatoes and basil. Season with salt and pepper and heat on low until hot. Cover and set aside.

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6. In a larger saucepan, bring a couple cups of water to boil. Meanwhile, use a julienne slicer or mandolin.

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7. Add the zucchini to the boiling water and stir it around for a couple minutes to blanch.

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8. Heat your second teaspoon of olive oil in a small frying pan and throw in your shrimp. Season with salt and pepper. If using raw shrimp, cook until pink. If using cook shrimp just stir fry it until it's nice and warm. (If you are using cooked shrimp you can optionally just add it to your tomato mixture as it is heating.)

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9. Drain your zucchini and use paper towels to soak up some of the moisture.

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10. Layer the zucchini "noodles" in a large bowl and top with tomato mixture, shrimp, and garnish with some shredded or grated parmesan cheese.

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11. Eat it!

Nutritional Information:

Zucchini is a super low-calorie vegetable that's a good source of free-radical-fighting vitamin C, phytonutrients lutein and zeaxanthin that are excellent for eyesight. It also provides potassium for a healthy heart.

Tomatoes are well-known as a terrific source of lycopene, an antioxidant that's been linked to bone and heart health.

Garlic contains flavonoids and sulfur-containing nutrients that offer many health benefits including keeping blood pressure and cholesterol under control and protecting the lining of blood vessels.

Shrimp is a good source of Omega-3 fatty acids as well as another carotenoid, called astaxantin, which has anti-inflammatory and antioxidant properties. And a cup of cooked shrimp on contains about 60 calories.

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