Low-carb, healthy and gluten-free shrimp zoodles pasta that's high in protein and omega-3 healthy fats.
Course Pasta
Cuisine American
Keyword easy shrimp pasta, sardine and shrimp dish, shrimp and sardine
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 180kcal
Author Plating Pixels
Ingredients
5tablespoonsextra-virgin olive oildivided
4ouncescanned sardine filletsdrained and chopped
4largegarlic clovesminced
1poundshrimppeeled and deveined
Salt and pepper to taste
2largezucchinis
2cupscherry tomatoes
2cupsBertolli Pasta SauceOlive Oil, Basil and Garlic variety
Instructions
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.