Best 3 Mediterranean Zoodles With Shrimp Recipes

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**Tantalize your taste buds with the delectable flavors of the Mediterranean in this tantalizing zoodles and shrimp dish.**

This culinary masterpiece combines the vibrant colors and bold flavors of the Mediterranean region into a healthy and satisfying meal. Dive into a symphony of textures, from the tender shrimp to the crisp zucchini noodles, all enveloped in a fragrant sauce bursting with Mediterranean herbs and spices. This low-carb dish is not only a flavor sensation but also a nutritious choice, offering a delightful balance of protein, fiber, and essential vitamins. Accompany your Mediterranean zoodles with a refreshing Greek salad or a side of crusty bread to complete this authentic Mediterranean feast.

Let's cook with our recipes!

SHRIMP SCAMPI ZOODLES



Shrimp Scampi Zoodles image

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, cut into cubes
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
Finely grated zest of 1 lemon
1 1/2 pounds medium peeled and deveined shrimp, tails removed
Kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup roughly chopped fresh flat-leaf parsley

Steps:

  • Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  • Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  • Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

SHRIMP FLORENTINE WITH ZOODLES



Shrimp Florentine with Zoodles image

Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.

Provided by bgardiner2

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 zucchini, cut into noodle-shape strands
½ large yellow onion, minced
1 tablespoon chopped garlic
½ teaspoon kosher salt
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
  • Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 195.5 mg, Fat 13.4 g, Fiber 2.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 780.7 mg, Sugar 2.2 g

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

Provided by PalatablePastime

Categories     Penne

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled and deveined
1 cup sun-dried tomato, chopped (not oil packed)
1 cup boiling water
1/4 cup olive oil
4 -6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh oregano, minced (may use 1/3 amount dried)
1 (14 ounce) can artichoke hearts
1 (7 ounce) jar roasted sweet red peppers, drained and sliced
1 cup pitted kalamata olive, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 ounces crumbled feta cheese
1/4 cup chopped Italian parsley
1 lemon
16 ounces spaghettini or 16 ounces penne pasta, cooked until al dente
extra virgin olive oil (as needed) (optional)

Steps:

  • Peel shrimp and devein; keep chilled until needed.
  • Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  • Serve hot, with other foods if desired.

Tips:

  • Use high-quality ingredients: Fresh vegetables, succulent shrimp, and flavorful seasonings make all the difference in this dish.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Cook the zucchini noodles al dente: Zucchini noodles should be cooked until they are tender but still have a slight crunch.
  • Use a flavorful marinade for the shrimp: The marinade will help to infuse the shrimp with flavor and make it extra delicious.
  • Add some fresh herbs to the dish: Fresh herbs like basil, oregano, or parsley will add a pop of color and flavor to the dish.

Conclusion:

This Mediterranean Zoodles with Shrimp is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. The combination of zucchini noodles, succulent shrimp, and flavorful seasonings creates a dish that is both satisfying and nutritious. With its vibrant colors and tantalizing aromas, this dish is sure to be a hit with the whole family. Whether you're looking for a healthy alternative to pasta or simply want to try something new, this Mediterranean Zoodles with Shrimp recipe is definitely worth a try.

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