Low-carb, healthy and gluten-free shrimp zoodles pasta that's high in protein and omega-3 healthy fats.
Keyword easy shrimp pasta, sardine and shrimp dish, shrimp and sardine
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Plating Pixels
5tablespoonsextra-virgin olive oildivided
4ouncescanned sardine filletsdrained and chopped
1poundshrimppeeled and deveined
Salt and pepper to taste
2cupsBertolli Pasta SauceOlive 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.