Zucchini Noodles and Shrimp with Spicy Vodka Sauce
Try this Zucchini Noodles and Shrimp with Spicy Vodka Sauce recipe
Try this Zucchini Noodles and Shrimp with Spicy Vodka Sauce recipe
- 1/4 teaspoon dried oregano
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 1 pound shrimp peeled deveined
- 1 teaspoon red pepper flakes (or less if you don’t like it to
- 1 (14.5 ounce) can crushed or diced tomatoes
- 1/4 cup vodka (i used stolichnaya)
- 1/4 cup coconut cream from a can of lite coconut milk
- 4 medium zucchinis blade c noodles trimmed
- 3 tablespoons chopped fresh basil leaves
- Carbohydrate 8.11346998542933 g
- Cholesterol 172.3651006 mg
- Fat 5.27247525023824 g
- Fiber 1.25270503149107 g
- Protein 23.9121983679816 g
- Saturated Fat 0.849765402772243 g
- Serving Size 1 1 Serving (189g)
- Sodium 189.389332629142 mg
- Sugar 6.86076495393826 g
- Trans Fat 0.654904787748023 g
- Calories 179 calories
Step-by-step
- Heat the olive oil in a large skillet over medium-high heat.
- Once oil is shimmering, add in the shrimp, season with salt and pepper and cook for 1-2 minutes per side or until C-shaped and opaque.
- Transfer the shrimp to a large plate with a slotted spoon or tongs and cover with foil or something to keep warm.
- Immediately add in the onions, garlic and red pepper flakes to the skillet used to cook the shrimp and cook for 3-5 minutes or until onions soften.
- Add in the tomatoes, vodka, and oregano.
- Bring to a boil and then lower to medium-low and simmer until the sauce thickens, about 10 minutes.
- Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.
- Meanwhile, place another large skillet over medium-high heat and once heated, add in the zucchini noodles.
- Cook the noodles, tossing frequently, until al dente, 3-5 minutes.
- Drain into a colander and then divide into four plates and set aside.
- Once sauce is done, add back in the shrimp and toss to coat.
- Stir in the basil, season with more salt if needed, and portion out over the bowls of zucchini noodles.
- Garnish with extra red pepper flakes.
Why are my zucchini noodles floating in water? That moisture release happens because zucchini consists of roughly ninety-five percent water, meaning salt pulls out liquid rapidly if the timing is wrong.
Avoiding Watery Squash and Rubbery Shrimp
High heat is essential when cooking spiralized vegetables, so keep the skillet at medium-high and never crowd the pan or the squash will steam instead of softening to an al dente texture in three to five minutes. Shrimp require even stricter temperature vigilance, needing only one to two minutes per side until they curl into a distinct C-shape and turn opaque; leaving them in the hot pan longer transforms their protein structure into something resembling rubber.Building the Sauce Foundation
Deglazing the skillet after searing the seafood utilizes the leftover fond to build depth in the vodka sauce. Simmering the canned tomatoes, vodka, and oregano over medium-low heat for ten minutes evaporates the harsh alcohol burn while concentrating the natural acidity of the tomatoes. Coconut cream provides richness without masking the garlic and red pepper flakes, finishing the reduction phase before the shrimp return briefly to warm through without overcooking.
