How To Make Shrimp Parmesan Sauce on Zucchini Noodles
With shrimp and parmesan sauce on top a slightly crunchy zucchini noodles, the healthy vegetable version of pasta hype is here to stay!
- 8ozjumbo shrimp,peeled and deveined
- black pepper,fresh to taste
- 1large egg,beaten
- 3tbspwhole wheat Italian seasoned breadcrumbs
- 1tbsppanko crumbs
- 1tbspParmesan Cheese,grated
- Olive oil cooking spray
- 1tspolive oil
- 2clovesgarlic,crushed with the side of a knife
- 1¼cupstomatoes,crushed, use Tuttorosso
- kosher salt and pepper,to taste
- 2medium zucchini,(14oz total), spiralized with the thicker blade, and cut into 6-inch lengths
- 1ozmozzarella cheese,Polly-O, shredded
Preheat oven to 450 degrees F.
Spray a baking sheet with cooking spray.
Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat.
Then into the breadcrumb mixture to coat, then on a baking sheet.
Spray the top of the shrimp generously with oil then bake in the middle rack for about 6 to 7 minutes.
Turn shrimp over then cook another 3 minutes or until cooked though.
In a large oven safe skillet heat the oil over medium heat.
Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes.
When the shrimp is done, add the zucchini noodles and cook 1 and 1/2 to 2 minutes tops, stirring to combine with sauce.
Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.
- Calories: 307.54kcal
- Fat: 11.98g
- Saturated Fat: 4.71g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.28g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 22.80g
- Fiber: 4.36g
- Sugar: 8.36g
- Protein: 28.50g
- Cholesterol: 251.66mg
- Sodium: 1084.55mg
- Calcium: 292.41mg
- Potassium: 978.71mg
- Iron: 2.56mg
- Vitamin A: 198.24µg
- Vitamin C: 48.78mg
Have your own special recipe to share? Submit Your Recipe Today!