Shrimp Zoodles in 30 Minutes or Less
Shrimp Zoodles with artichokes, sundried tomatoes and pine nuts are ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1/4 cup pine nuts
- 1 pound peeled deveined shrimp with tails off
- 3 Tablespoons olive oil divided
- 1 Tablespoon Italian Seasoning
- 2 large zucchini
- 1 can 14 ounce artichoke hearts (unmarinated), drained and quartered
- 1/4 cup sundried tomatoes julienned
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
Toast pine nuts in a 350 degree oven for about 10 minutes or place them in a large skillet and cook over medium high heat for about 10 minutes. Watch nuts carefully and stir after 5 minutes of cook time.
Toss shrimp with 2 Tablespoons olive oil and sprinkle with Italian Seasoning, turning shrimp as you sprinkle so all sides are coated. Set aside.
Spiralize zucchini into long strands or thinly slice it.
Coat the bottom of a large skillet with 1 Tablespoon of olive oil.
Add zucchini and cook over medium heat for about 5 minutes or until zucchini is tender.
Add artichokes and sundried tomatoes to the pan and cook for about 2 minutes more or until heated through.
Remove zucchini mixture to a serving dish.
Season with salt and pepper to taste.
Place shrimp in a single layer in the skillet. (If the pan is not big enough, cook in batches.)
Cook shrimp over medium-high heat for about 3 minutes and then flip shrimp to the other side.
Cook shrimp for about 3 minutes more or until shrimp is cooked through and bright pink.
Serve shrimp over zucchini noodles.
Top with nuts and feta cheese.
Calories: 434kcal | Carbohydrates: 14g | Protein: 28g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 294mg | Sodium: 1388mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 45.7mg | Calcium: 274mg | Iron: 5.2mg