Oh, the cozy charm of a quiet evening at home, when a simple dish can transform the mundane into something special. Picture this: tender shrimp, kissed by garlic and cloaked in parmesan, dancing with zucchini noodles in a pan—it’s a symphony of flavors that feels like a warm hug on a chilly night.
And speaking of warmth, have you noticed how early the sunsets are these days? Perfect timing for a dinner like this, quick to prepare and impossibly delightful.
Steps
- Preheat the oven to 450°F and lightly coat a baking sheet with cooking spray. Prepare two bowls: one with a beaten egg and the other with a mix of breadcrumbs, panko, and Parmesan cheese.
- Rinse and dry the shrimp, season them with black pepper, and then dip them into the egg mixture. Coat each shrimp in the breadcrumb mix and arrange them on the baking sheet. Generously spray the shrimp with oil and bake for 6-7 minutes.
- Flip the shrimp and continue baking for another 3 minutes until fully cooked. Meanwhile, heat olive oil in a large oven-safe skillet over medium heat, add crushed garlic, and cook until it turns brown, approximately 2 minutes.
- Stir in crushed tomatoes, season with salt and pepper, and let the sauce simmer on low for 5-6 minutes. When the shrimp are ready, add zucchini noodles to the skillet and cook them for 1.5 to 2 minutes, mixing them well with the sauce.
- Arrange the cooked shrimp on top of the zoodles, sprinkle with mozzarella cheese, and place under the broiler for 1 minute until the cheese melts.
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1 1/4 cups crushed tomatoes (Tuttorosso recommended)
- Kosher salt, to taste
- Black pepper, to taste
- 2 medium zucchini (14 oz total), spiralized into thick noodles
- 1 ounce shredded mozzarella cheese (Polly-O recommended)
- 1 large egg, beaten
- Breadcrumbs, for coating
- Panko breadcrumbs, for coating
- Grated Parmesan cheese, for coating
- 10 large shrimp, cleaned and seasoned with black pepper
- Cooking spray
Nutritional Values
Calories: 750 kcal | Carbohydrates: 54 g | Protein: 74 g | Fat: 26 g | Cholesterol: 486 mg | Sodium: 1486 mg | Fiber: 12 g | Sugar: 16 g
FAQ
- How can I ensure the shrimp is cooked perfectly in this recipe?
- Bake the shrimp in the oven at 450°F for about 6-7 minutes on one side, then flip them and cook for an additional 3 minutes or until they are fully cooked through.
- What type of zucchini noodles should I use for this dish?
- For this recipe, it’s recommended to use thicker zucchini noodles. A spiralizer with a thicker blade can be used to achieve the desired noodle size.
- Can I substitute another ingredient for Tuttorosso tomatoes?
- While the recipe specifically mentions Tuttorosso tomatoes, you can use any high-quality crushed tomatoes of your choice if Tuttorosso is not available.
- Is it necessary to broil the dish at the end?
- Broiling is suggested to melt the cheese on top of the shrimp and zucchini noodles. However, if you prefer not to broil, you can allow the residual heat to melt the cheese, though it may not achieve the same effect.
- What is the nutritional breakdown per serving of this dish?
- Each serving, which includes 5 shrimp and half the zoodles, contains approximately 375 calories, 27g carbohydrates, 37g protein, 13g fat, 243mg cholesterol, 743mg sodium, 6g fiber, and 8g sugar.
Tips
- Prepare all ingredients in advance, especially spiralizing the zucchini, to ensure a smooth and quick cooking process, as the recipe comes together rapidly.
- Use a thicker noodle blade for spiralizing the zucchini to create heartier “zoodles” that hold up well when combined with the sauce and shrimp.
- When coating the shrimp, ensure they are thoroughly dried before dipping them in the egg and breadcrumb mixture to achieve a crispy, golden-baked texture.
- Keep a close watch when broiling the dish at the end, as the cheese can melt and brown very quickly, ensuring it doesn’t burn.
Equipment
- Paderno Spiralizer – For cutting the zucchini into noodles.
- Oven-safe skillet – For cooking the garlic and tomatoes and combining with the zoodles before broiling.
