Spicy Shrimp Pasta with Marinara Sauce
Ingredients
The shrimp
-
1½
pounds
large shrimp (21-25 count per pound), shelled and deveined
-
¾
teaspoon
Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
The vegetables
-
1
pound
zucchini, ends trimmed
-
1
small
onion, thinly sliced
-
5
cloves
garlic, minced
-
1
teaspoon
red pepper flakes
-
2
tablespoons
fresh Italian parsley, roughly chopped
The sauce
-
2
cups
marinara sauce
-
1
tablespoon
capers, drained
-
2
tablespoons
extra virgin olive oil
Instructions
- Toss the shrimp with salt and pepper in a large bowl and set aside.
- Spiralize the zucchini to make zoodles.
- Heat olive oil in a large skillet over medium heat and sauté the sliced onion until softened.
- Add minced garlic and red pepper flakes, cooking until fragrant.
- Stir in marinara sauce and capers, bringing to a simmer.
- Add the seasoned shrimp to the sauce in a single layer and cook until opaque.
- Transfer cooked shrimp to a platter and add zoodles to the sauce, stirring until warmed through.
- Divide zoodles onto plates, top with shrimp, and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
9g
Total carbohydrates
11g
Total protein
38g
Sodium
mg
Cholesterol
mg
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