Shrimp & Zoodles with Roasted Red Pepper Sauce

Lauren

Packed with flavor and a breeze to make, our Shrimp and Zoodles with Roasted Pepper Sauce is sure to make it to your regular meal rotation. Healthy, zesty, and downright delicious, this recipe is a healthier alternative to regular pasta and will leave you feeling ready to take on the rest of the day.

<h2> Ingredients:

For the Shrimp & Zucchini:

  • 4 medium zucchini
  • 1 pound shrimp, peeled and deveined
  • 1-2 Tbsp extra virgin olive oil or melted coconut oil
  • 1⁄4 tsp salt
  • 1⁄4 tsp paprika
  • 1⁄8 tsp ground cumin

For the Red Pepper Sauce:

  • 2 large roasted red peppers
  • 2 cloves garlic peeled
  • 2 tsp lemon juice, freshly squeezed
  • 1⁄2 tsp salt, or to taste
  • 1⁄4 tsp black pepper
  • 1 Tbsp extra virgin olive oil 1 tsp dried thyme
  • 1⁄2 cup yellow or white onion, roughly chopped
  • 3-4 Tbsp dairy-free milk, or as needed to thin out

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<h2> Directions:

  1. Make your zucchini noodles by either using a spiralizer or slicing thin pieces by hand. The fettuccini noodles pictured were made using a vegetable peeler and slicing in half. Place in a bowl and set aside.
  2. Make the sauce by combining all of the sauce ingredients in a high power blender or food processor and blend until smooth. Set aside.
  3. Heat 1-2 Tbsp oil in a large skillet over medium heat. Pat the shrimp dry, toss in the spices and salt, then add to the skillet. Sauté the shrimp until they curl and turn pink, flipping them as needed. Remove from the pan and set aside on a plate.
  4. Turn the skillet heat down to low, wait a minute to let it cool some, then add the roasted red pepper sauce to the skillet. Let the sauce simmer for 1-2 minutes, just to heat through and mellow out the “bite” from the onion and garlic. The longer you let it cook, the mellower the sauce will be.
  5. Add the zucchini noodles and cooked shrimp to the sauce, and toss to coat. Allow the zucchini to cook for just 2-3 to warm through. They should still be slightly crisp, but softened some by the hot sauce. If you cook them too long, they will become mushy. Serve immediately.

<h2> Notes:

  • The red peppers used in the recipe photos were canned or jarred roasted red peppers. You can also roast your own fresh red bell peppers to use instead of jarred.
  • If you can’t use shrimp, try using cubed chicken breast and sauté until cooked all the way through.

 

 
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LAUREN | FOOD BLOGGER

Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.