Romesco Shrimp Zucchini Noodles

Romesco and zucchini – a match made in Flavor Heaven!
Whole30 Romesco Shrimp Zucchini Noodles

Whole30 dinners are fun and flavorful when you use zucchini noodles for your “pasta.”

I adapted this recipe from the Whole30 cookbook, and it is a revelation! So fun and fresh and packed with wonderful flavors and textures. This recipe fits so many styles of eating. It is low-carb, dairy free, gluten free, paleo and, of course, Whole30. And, of course, it is for regular omnivores as well.

I simplified a Romesco sauce I found last year in Fine Cooking, to make it a little more weeknight friendly, and I skipped the bread slice to make it fit Whole30. Didn’t miss the bread at all.

The Romesco sauce is easy to use and such a refreshing change from plain marinara. I love, love LOVE the combo of the toasted almonds and red pepper. SO good!

I see this dish as becoming a regular in my Whole30 life for the rest of this month. With dishes like this, how can Whole30 be hard to stick to?

This Whole30 thing is going to be superb!

Whole30 Romesco Shrimp Zucchini Noodles

 

ROMESCO SHRIMP ZUCCHINI NOODLES

Serves 4
Ready in 40 minutes

4 medium zucchini noodles
2 tablespoons cooking oil
1/2 cup diced onion
3 cloves garlic, minced
16 ounces peeled and deveined shrimp
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons diced parsley
Romesco Sauce:
2 tablespoons cooking oil
1/2 cup sliced almonds
1/4 cup chopped hazelnuts
1 cup diced onion
3 cloves garlic, minced
2 teaspoons smoked paprika
1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
1/2 cup tomato puree
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Convert zucchini into long, thin strips that are about 1/4 inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini “noodles” in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
Serve immediately on top of zucchini “noodles” with Romesco sauce and sprinkled with parsley.

For Romesco Sauce:
In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

Whole30 Romesco Shrimp Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 4 medium zucchini noodles
  • 2 tablespoons cooking oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 16 ounces peeled and deveined shrimp
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons diced parsley
  • Romesco Sauce:
  • 2 tablespoons cooking oil
  • ½ cup sliced almonds
  • ¼ cup chopped hazelnuts
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
  • ½ cup tomato puree
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Convert zucchini into long, thin strips that are about ¼ inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini "noodles" in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
  2. Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
  3. Serve immediately on top of zucchini "noodles" with Romesco sauce and sprinkled with parsley.
  4. For Romesco Sauce:
  5. In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

I must try these Zoodles recipes with a few tweaks to be Whole30:

Zucchini Noodle Shrimp Scampi, Just a Taste
Vegan Ramen Soup with Zucchini Noodles, Inspiralized
Zucchini Noodles with Cherry Tomatoes, Sausage and Garlic Sauce, Kalyn’s Kitchen
Avocado Basil Zucchini Noodles, Inspiralized
Zucchini Noodles with Clam Sauce, Everyday Maven

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