Skillet Spicy Shrimp Pasta with Marinara Sauce
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
Skillet Spicy Shrimp Pasta with Marinara Sauce sits in the Seafood section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds large shrimp (21-25 count per pound), shelled and deveined
- ¾ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound zucchini, ends trimmed
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 5 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 cups marinara sauce
- 1 tablespoon capers, drained
- 2 tablespoons fresh Italian parsley, roughly chopped
Method
In a large bowl, toss the shrimp with salt and pepper. Keep nearby
Grab the zucchini and use a spiralizer to crank out some zoodles. (the cook like the cook Inspiralized spiralizer but it’s no longer on the market. The Oxo spiralizer is the cook second favorite model.)
Warm a wide skillet over a medium burner. When the pan is hot, add the olive oil. Turn in the sliced onion and sauté for 3 to 5 minutes or until softened.
Tip in the garlic and red pepper flakes and cook, stirring, for 30 seconds or until fragrant.
Stir in the marinara sauce and capers and bring everything to a gently bubble.
As soon as the spicy tomato sauce is bubbling, add the seasoned shrimp to the sauce in a single layer. Don’t just lay the shrimp on top; make sure to tuck them into the sauce!
Leave for about 2 minutes and then flip the shrimp over. Continue simmering the shrimp in the sauce for another 2 to 3 minutes or until the shrimp is fully cooked. The shrimp are ready to eat when they’re opaque and bright orange or pink. Taste for seasoning and adjust with salt and pepper if needed. Move the cooked shrimp to a clean platter.
Tip in the zucchini noodles (a.k.a. Zoodles) to the sauce in the pan. Turn and stir until the zucchini noodles are softened and warmed through.
Divide the sauced zucchini onto four plates. Tip in the cooked shrimp to the zoodles and finish with Italian parsley.
Kitchen notes
- Because the cook like the cook zoodles to be slightly al dente and not watery, the cook simply throw them in the hot sauce to soften slightly before serving.
- It’s a fast and healthy way to enjoy low carb pasta.
- Of course, if you don’t want the hassle of making vegetable noodles but still want to keep it Whole30, feel free to serve the spicy shrimp over cauliflower rice or salad greens!
