ZUCCHINI RIBBON PASTA
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 12
Steps:
- In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
- Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
- In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
ZUCCHINI NOODLE SHRIMP SCAMPI
We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!
Provided by MCabrera75
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
- Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 9.3 g, Cholesterol 205.3 mg, Fat 20.3 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 298.3 mg, Sugar 3.7 g
LEMON ZUCCHINI SPAGHETTI WITH SHRIMP
We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Season shrimp lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g
GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
- Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
- While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
- Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
- Serve the pasta immediately in shallow bowls garnished with Parmesan.
RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
ZUCCHINI PASTA
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams
More about "pasta with zucchini ribbons and shrimp recipes"
BEST GARLICKY SHRIMP ZUCCHINI PASTA - DELISH
From delish.com
4.2/5 (16)
- Transfer shrimp to a plate. (Keep juices in skillet.) Melt remaining butter in skillet then stir in garlic.
HEALTHY SHRIMP SCAMPI WITH ZUCCHINI NOODLES - WELL …
From wellplated.com
4.9/5 (102)Calories 224 per servingCategory Main Course
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
- Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.
ZUCCHINI SHRIMP SCAMPI - DAMN DELICIOUS
From damndelicious.net
5/5 (18)Total Time 25 minsServings 4
PAPPARDELLE & ZUCCHINI RIBBONS WITH SHRIMP - TASTING …
From tastingwithtina.com
Cuisine ItalianTotal Time 20 minsServings 4Calories 213 per serving
LAMINATED PASTA WITH SHRIMP AND ZUCCHINI - FOOD …
From foodnetwork.com
Author Anne BurrellSteps 6Difficulty Intermediate
SKILLET ZUCCHINI SHRIMP PASTA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP - DOWNSHIFTOLOGY
From downshiftology.com
15 MINUTE GARLIC SHRIMP ZUCCHINI PASTA | GIMME …
From gimmedelicious.com
LINGUINE WITH SHRIMP AND ZUCCHINI - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
ZUCCHINI PASTA CARBONARA WITH SHRIMP - THE REAL FOOD …
From therealfooddietitians.com
PASTA WITH ZUCCHINI AND SHRIMP - YOUR GUARDIAN CHEF
From yourguardianchef.com
CREAMY AVOCADO PASTA SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 3Difficulty Easy
BEST ZUCCHINI RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
25+ SUMMER PASTA DINNER RECIPES IN 30 MINUTES - EATINGWELL
From eatingwell.com
ROASTED LEMON SHRIMP AND ZUCCHINI WITH PASTA RECIPE - THE …
From washingtonpost.com
GARLIC SHRIMP & ZUCCHINI PASTA - NO PLATE LIKE HOME
From noplatelikehome.com
SHRIMP AND ZUCCHINI OVER RICE RECIPE | HELLOFRESH
From hellofresh.com
PASTA WITH SHRIMP & ZUCCHINI - NICK STELLINO
From nickstellino.com
SHRIMP SCAMPI WITH PASTA - ONCE UPON A CHEF
From onceuponachef.com
EASY SHRIMP SCAMPI WITH ZUCCHINI NOODLES - EATINGWELL
From eatingwell.com
46 BEST HEALTHY SUMMER RECIPES - PARADE
From parade.com
SHRIMP WITH ZUCCHINI NOODLES AND LEMON-GARLIC BUTTER - SIMPLY …
From simplyrecipes.com
You'll also love