Active time
25Total time
35Yield
2Serving Size
1/2Nutrition
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Ingredients
Breadcrumbs
⅓ cup whole wheat bread crumbs
2 tablespoons sun-dried tomatoes
1 clove garlic
⅛ teaspoon salt
1 tablespoon extra-virgin olive oil
Zucchini Pappardelle and Shrimp
10 ounces large raw shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
4 small (or 2 large) zucchini, ends trimmed
2 tablespoons sun-dried tomatoes, roughly chopped
Sauce
2 ounces plain Greek yogurt
½ small lemon, juiced
2 tablespoons fresh parsley, finely minced
Instructions
- To make the breadcrumbs, start by combining panko, sun dried tomatoes, garlic, salt, and process until mixture resembles coarse sand (20-30 seconds).
- Add olive oil and pulse briefly to coat crumbs, then toast breadcrumb mixture for 5-6 minutes over medium heat until golden and crispy, stirring often. Remove from pan and set-aside until ready to serve.
- To begin the Zucchini Pappardelle and Shrimp, in a large sauté pan on medium-high with 1 tablespoon olive oil. Sear shrimp on both sides for 1-2 minutes or until just opaque.
- Add the garlic to pan. Sauté for 1 additional minute. Remove cooked shrimp from pan and set aside.
- Using a flat vegetable peeler, slice long, wide pappardelle-shaped “zoodles” from each zucchini, discarding the center when the seeds are visible in the noodles.
- Heat large sauté pan with remaining olive oil.
- Sauté zucchini Pappardelle for 3 minutes on medium heat.
- Add the sun-dried tomatoes, tossing to combine.
- To create the sauce: add Greek yogurt and lemon juice, and gently toss into yogurt melts into a sauce
- Stir in reserved shrimp and sauté for 1-2 minutes or until just heated through and divide between 2 large bowls.
- Garnish with parsley, and sprinkle with crispy breadcrumbs.
Recipe and photo courtesy of Mooney Farms
Nutrition
Calories: 580Total Fat: 24g
Saturated Fat: 3.5 g
Sodium: 420 mg
Carbohydrate: 54g
Fiber: 4g
Protein: 44g
Total Sugars: 12g
Added Sugar: 0g
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