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 remaining 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 ½ 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 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 parsley, toss, and spoon over the dressed zucchini noodles and serve.
A Busy Woman's Quick and Delicious Dinner: Romesco Garlic Shrimp with Zucchini Noodles
As a working woman, juggling a demanding career and a desire for healthy, flavorful meals can be a challenge. I’m always on the lookout for recipes that are quick, easy, and won't leave me slaving away in the kitchen after a long day. This Romesco Garlic Shrimp with Zucchini Noodles recipe has become a real lifesaver! It’s packed with flavor, looks elegant enough for a dinner party, and is ready in under 30 minutes. The vibrant colors of the dish alone make it worth the effort, not to mention the satisfying crunch of the zucchini noodles and the rich, nutty Romesco sauce.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and lengthy ingredient lists – this is all about fresh, high-quality ingredients and a few simple steps. The romesco sauce, a staple of Spanish cuisine, adds a depth of flavor that elevates this dish beyond the ordinary. The blend of roasted almonds, red peppers (I use tomatoes for a quicker version), garlic, and spices creates a creamy, slightly smoky sauce that’s both addictive and surprisingly versatile. I often make a double batch of the romesco and use it as a dip for vegetables or as a spread for sandwiches throughout the week. It's incredibly flavorful and brings a sophisticated touch to any meal.
Zucchini noodles (zoodles) are a fantastic low-carb alternative to traditional pasta. They cook quickly, and their delicate texture provides a delightful contrast to the rich romesco sauce and succulent shrimp. The shrimp themselves are incredibly quick to cook. I prefer large shrimp, as they hold their shape better during cooking and are more satisfying to eat. A sprinkle of fresh parsley adds a pop of freshness and brightness to finish the dish. This recipe is perfect for a busy weeknight, a casual weekend lunch, or even a light and impressive dinner party meal.
Why This Recipe Works
Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
Healthy and Flavorful: Packed with protein, healthy fats, and vibrant flavors.
Versatile: The Romesco sauce can be made ahead of time and used in other dishes.
Impressive Presentation: Looks elegant enough for a dinner party.
Adaptable: Easily adjust the spice level to your preference. Feel free to experiment with other vegetables in place of the zucchini noodles, such as yellow squash or spaghetti squash. Substitute chicken or fish for the shrimp for a different protein option.
Tips and Tricks for Success
Toast the Almonds: Toasting the almonds for the romesco sauce enhances their flavor and adds a delightful crunch. Don't skip this step!
Don't Overcook the Shrimp: Overcooked shrimp becomes tough and rubbery. Cook until they are pink and opaque, but still slightly tender.
Adjust the Spice Level: If you prefer a milder sauce, reduce the amount of chili powder.
Make it Ahead: The romesco sauce can be made a day or two in advance and stored in the refrigerator.
Get Creative with Vegetables: Feel free to substitute other vegetables for the zucchini noodles, such as yellow squash or bell peppers.
Serving Suggestions
This dish is delicious on its own, but you can also serve it with a side salad or some crusty bread for dipping in the extra romesco sauce. A simple side of garlic bread complements the flavours beautifully. A glass of crisp white wine pairs perfectly with the shrimp and the vibrant flavours of the sauce.
Variations and Substitutions
Spicy Romesco: Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the romesco sauce for extra heat.
Vegetarian Option: Omit the shrimp and add chickpeas or roasted vegetables for a vegetarian version.
Different Noodles: Substitute zucchini noodles with other types of noodles, such as whole wheat pasta or brown rice noodles, for a different texture.
This Romesco Garlic Shrimp with Zucchini Noodles recipe is a testament to the fact that healthy, delicious meals don’t have to be complicated or time-consuming. It's a true winner in my book and has become a regular in our weeknight dinner rotation. I hope you enjoy it as much as I do!
