Romesco Garlic Shrimp with Zucchini Noodles
main dishdressing/saucedinner

Romesco Garlic Shrimp with Zucchini Noodles

For Back Pain
Balanced
0 kcal
0 gfat
0 gcarbs
0 gprotein

Nutrition Notes

Balanced *

This recipe looks appropriate for a balanced diet. It includes vegetables, lean protein, and healthy... 

For Back Pain *

This recipe is appropriate for back pain as it includes shrimp and zucchini, which are low in calori... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 4-6 medium zucchini (Blade C, noodles trimmed)
  • 1/4 onion (finely chopped)
  • 1 small onion (diced)
  • 2 teaspoons chopped fresh parsley leaves
  • 1/2 cup almonds (chopped)
  • 1 pound large shrimp (peeled and deveined)
  • 2 cloves garlic (minced)
  • 3 cloves garlic (minced)
  • 11/2 teaspoons red wine vinegar
  • salt and pepper (to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • For the pasta:
  • For the romesco sauce:
  • 2 to matoes (seeded and chopped)

Preparation

  1. 1

    Step 1

    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 rest of the ingredients and blend on low speed until the sauce is smooth, then set aside.
  2. 2

    Step 2

    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 1/4 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 the salt and pepper.
  3. 3

    Step 3

    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.
  4. 4

    Step 4

    SPRINKLE the shrimp with the parsley, toss, and spoon over the dressed zucchini noodles and serve.
  5. Bon appetit!

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