Tuscan Style Sardine and Shrimp Zoodles
Low-carb, healthy and gluten-free shrimp zoodles pasta that's high in protein and omega-3 healthy fats.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 5 tablespoons extra-virgin olive oil divided
- 4- ounces canned sardine fillets drained and chopped
- 4 large garlic cloves minced
- 1 pound shrimp peeled and deveined
- Salt and pepper to taste
- 2 large zucchinis
- 2 cups cherry tomatoes
- 2 cups Bertolli Pasta Sauce Olive Oil, Basil and Garlic variety
Heat 3-tablespoons olive oil in a small saucepan over medium heat. Stir in sardines and garlic. Cook until heated through, mash with spoon as it cooks to create a sauce. Remove from heat.
Heat 1-tablespoon olive oil in a large non-stick pan or skillet over medium-high heat. Add shrimp and sprinkle with salt and pepper. Cook 5-7 minutes, rotating halfway, until cooked through and opaque. Remove from pan.
Using a spiralizer or julienne peeler, create zoodles strips from zucchini. Lightly press with paper towels to draw out excess moisture. Heat cleaned pan to medium-high heat. Stir in zoodles and cherry tomatoes with remaining tablespoon of olive oil. Saute 2-3 minutes until heated through. Stir in pasta sauce and cook 1-2 minutes more to heat through.
To serve: Dish out desired amounts of zoodle mixture and top with sardine sauce and cooked shrimp.
Calories: 180kcal | Carbohydrates: 3g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 520mg | Potassium: 316mg | Fiber: 0g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 20mg | Calcium: 151mg | Iron: 2.1mg