Romesco Garlic Shrimp with Zucchini Noodles
Try this Romesco Garlic Shrimp with Zucchini Noodles recipe, or contribute your own.
Try this Romesco Garlic Shrimp with Zucchini Noodles recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 cloves garlic minced
- salt and pepper to taste
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- for the pasta:
- 1 small onion diced
- 1 pound large shrimp peeled and deveined
- 2 tomatoes, seeded and chopped
- 4-6 medium zucchini blade c noodles trimmed
- 1/4 onion, finely chopped
- 2 teaspoons chopped fresh parsley leaves
- for the romesco sauce:
- 1/2 cup almonds chopped
- 11/2 teaspoons red wine vinegar
- Carbohydrate 8.84410173436618 g
- Cholesterol 172.3651006 mg
- Fat 21.2187961974687 g
- Fiber 2.39356666547946 g
- Protein 26.3944725939544 g
- Saturated Fat 2.67688207989603 g
- Serving Size 1 1 Serving (179g)
- Sodium 192.911290121722 mg
- Sugar 6.45053506888671 g
- Trans Fat 1.26054259529956 g
- Calories 330 calories
Step-by-step
- MELT the olive oil for the romesco sauce in a large skillet over medium-high heat. When the fat is hot, add the almonds and toast for 3 minutes, stirring often.
- Add the onion and cook, stirring, for 2 minutes.
- Add the garlic and cook until aromatic, about 1 minute.
- Add the chili powder and paprika and cook until the flavors open up, about 30 seconds.
- Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes.
- Transfer the sauce mixture to a food processor.
- Add the rest of the ingredients and blend on low speed until the sauce is smooth, then set aside.
- MELT the olive oil in a large skillet over medium heat, swirling to coat the bottom of the pan.
- When the oil is hot, add the onion and cook, stirring, until translucent, about 2 minutes.
- Stir in the garlic and cook until aromatic, about 1 minute.
- Add the shrimp, toss to coat with the onion and garlic, and cook stirring, for 2 minutes.
- Add ¼ cup water to the skillet and cover with a lid.
- Cook until the shrimp form the shape of a “C,” 4 to 6 minutes.
- Transfer to a serving bowl (draining any remaining water), and season with the salt and pepper.
- AFTER you add the water and cover the shrimp, place a large skillet over medium-high heat.
- Once heated, add in the zucchini noodles and toss for about 5 minutes or until softened or cooked to your preference.
- Divide into plates.
- Top with romesco sauce.
- SPRINKLE the shrimp with the parsley, toss, and spoon over the dressed zucchini noodles and serve.
Operating within a strict 45-minute prep window requires disciplined multitasking, especially when building a complex romesco sauce and cooking delicate shellfish simultaneously. Shortcuts in technique will alter the final emulsion entirely. Successful execution depends heavily on managing moisture levels and respecting the delicate nature of zucchini ribbons.
- Swapping almonds for walnuts alters the romesco base by introducing higher levels of polyunsaturated fats, which can make the sauce taste bitter if toasted past 3 minutes in olive oil.
- Standard box graters equipped with a wider shredding blade can substitute for a spiralizer when cutting zucchini, though salt must be applied to draw out excess water before tossing in the hot pan.
- Removing shrimp from heat precisely when they curl into a tight "C" shape prevents the protein fibers from tightening further and turning rubbery.
- Processing the romesco sauce on low speed in a standard food processor keeps the texture slightly rustic rather than breaking it down into a smooth puree.
Proper equipment maintenance ensures the skillet retains steady heat during the 5-minute zucchini softening stage. Water added to steam the shrimp must fully evaporate to concentrate the pan juices before final assembly.
