Sautéed Shrimp with Zucchini Noodles in a Roasted Red Pepper Sauce
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Gluten Free, Seafood
Ingredients
Scale
- 2 Red Bell Peppers
- 2 Garlic Cloves minced
- 1/4 cup finely chopped Onions
- 3 Tbs EVOO divided
- Dash of Red Pepper Flakes
- 1 tsp dried Oregano
- 1/3 Vegetable Broth
- 2 medium Zucchini spiralized (I used blade C on my Inspiralizer)
- 12 medium Shrimp deveined and shell removed
- Sea Salt and Pepper to taste
- Chopped fresh Parsley for garnish
- Cooking Spray
Instructions
- Preheat oven to 400 degrees
- Lightly coat a baking sheet with Cooking Spray
- Slice Red Peppers in half lengthwise, remove seeds, and the top core
- Place Peppers cut side up on baking sheet, bake 25 minutes
- Transfer Peppers to a food processor and blend until they form a puree consistency
- In a medium pan add 2 Tbs EVOO and heat over med heat
- When oil starts to shimmer add Onion, Garlic, and Red Pepper Flakes
- Sauté 3-4 minutes until Onions are soft
- Add the Roasted Red Pepper puree, Vegetable Broth, and Oregano
- Cook 5-7 minutes or until mixture thickens
- Reduce heat to low and bring to a simmer to allow the flavors to blend together
- In a separate skillet add 1 Tbs EVOO and heat over med/high heat
- When oil starts to shimmer add Zucchini noodles and sprinkle with a pinch of Salt and Pepper
- Sauté 3-4 minutes or until al dente
- Remove Zucchini and set aside
- In the same skillet add Shrimp and sprinkle with a pinch of Salt and Pepper
- Sauté 3-5 minutes or until Shrimp are cooked all the way through
- Add sauce to the pan with the Shrimp
- Add Zucchini noodles
- Stir and cook until combined about 1-2 minutes
- Garnish with Parsley
- Serve immediately
- Enjoy!
