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
- 2 cloves garlic minced
- salt and pepper to taste
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 2 tablespoons extra-virgin olive oil
- for the pasta:
- 1 small onion diced
- 1 1/2 teaspoons red wine vinegar
- 1 pound large shrimp peeled and deveined
- 4-6 medium zucchini blade c noodles trimmed
- 2 teaspoons chopped fresh parsley leaves
- for the romesco sauce:
- 1/4 nion,finely chopped
- 1/2 upalmonds chopped
- 2 tomatoes, seeded and chopped
- 1/2 easpoonblack pepper
- Carbohydrate 5.37512792250842 g
- Cholesterol 172.3651006 mg
- Fat 15.3360411806012 g
- Fiber 0.879066686349428 g
- Protein 23.7101225867118 g
- Saturated Fat 2.2311108286226 g
- Serving Size 1 1 Serving (161g)
- Sodium 192.147925581265 mg
- Sugar 4.49606123615899 g
- Trans Fat 0.932510094367782 g
- Calories 257 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.
Building the Romesco Base
Charred tomatoes, toasted almonds, and sweet paprika coalesce into a brick-red paste that carries deep, earthy notes without requiring expensive imported jarred versions. Toasting raw almonds in extra-virgin olive oil for three minutes releases their natural fats, which helps emulsify the sauce when it hits the food processor blades. Because fresh tomatoes contain high water content, cooking them briefly in the skillet drives off excess moisture so the final sauce clings to the shrimp rather than pooling on the plate.
Managing Shrimp and Squash Moisture
Shrimp cook with alarming speed, turning rubbery the moment internal proteins tighten past 140 degrees Fahrenheit. Covering the skillet with a tight-fitting lid for four to six minutes traps steam, gently poaching the crustaceans until they curl into distinct letter-C shapes. Zucchini noodles present an entirely different challenge due to their cellular structure releasing water upon heat exposure, which requires tossing them in a separate dry skillet over medium-high heat for five minutes to evaporate surface liquid before plating.
Preserving Texture and Flavor
Cooks frequently ruin this dish by overcrowding pans or dumping wet zucchini directly into the romesco sauce, which dilutes the oils and creates a watery mess. Salting seafood too early can draw out moisture before cooking begins, so reserve seasoning until the moment the shrimp leave the heat. Storing leftover components separately in airtight containers for no more than forty-eight hours prevents the squash from turning completely limp.
