Shrimp Cakes With Zucchini Pasta Recipes

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Pasta With Zucchini, Shrimp and Saffron image

Steps:

Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 18 grams, Carbohydrate 95 grams, Fat 25 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

1/3 cup extra-virgin olive oil
3 medium zucchini, cut into thin rounds
1 pound fresh tagliolini or fettuccine
1/2 cup chicken or vegetable stock
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled, deveined and cut into 1/2-inch pieces
2 ripe tomatoes, peeled, seeded and chopped
1 clove garlic, minced
10 fresh basil leaves, thinly sliced
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste
Parmesan cheese

SHRIMP CAKES WITH ZUCCHINI PASTA

Categories Shellfish Dinner Spring

Number Of Ingredients 15

SHRIMP CAKES WITH ZUCCHINI PASTA image

Steps:

Shrimp Cakes Chop the shrimp into small pieces and place in a medium bowl. Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated. If runny, add a little more almond flour just until the mixture sticks together. Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm. Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel. Zucchini Pasta Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center. Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel. Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft. Toss with butter and parmesan. Serve with shrimp cakes.

Ingredients

Shrimp Cakes
8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
2 small cloves garlic, mined
Small handful cilantro, minced
2 tablespoons chives, chopped
1 egg 1/4 cup almond flour 3 tablespoons coconut oil
salt
pepper
Zucchini Pasta
2 medium zucchini
1 tablespoon butter
1 teaspoon thyme
grated parmesan to taste
salt
pepper

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Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer and set aside.
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp to the hot pan, season with salt and pepper cook for 1 minute. Add the garlic, Italian seasoning, and crushed pepper to the pan. Cook for another minute per side or until shrimp is light pink and garlic is golden brown. Transfer to a bowl.
Add the Butter and zucchini noodles to the same pan, season with salt and pepper and cook for 2 minutes or until tender.
Return the cooked shrimp to the pan and stir through. Garnished with freshly grated parmesan cheese or/and chopped parsley.

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