Zoodles with Spicy Garlic-Miso Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 11
- Cholesterol
- 56
- Sodium
- 881
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons grapeseed oil
3 cloves garlic, grated or finely minced
1/4 to 1/2 teaspoon crushed red pepper
1 pound sugar plum, grape or cherry tomatoes
4 medium zucchini (see Cook's Note)
3 tablespoons yellow miso
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined (22 to 25 shrimp)
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
Directions
Special equipment:
Spiralizer (see Cook's Note)- Heat a large nonstick skillet over-medium low heat until hot. Add the oil, garlic and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 1 cup of water. Simmer, stirring occasionally and gently smashing the tomatoes with a wooden spoon or silicone spatula, until some of the tomatoes start to burst, 10 to 15 minutes.
- While the sauce cooks, prepare the zoodles: Spiralize the zucchini into fettuccine-shaped "noodles." Place in a medium bowl and set aside.
- Once the sauce has cooked and some of the tomatoes have burst, add 1 more cup of water, the miso, salt and pepper. Stir together.
- Add the zoodles and cook for 3 to 4 minutes then add the shrimp and cook, tossing occasionally, until the shrimp has cooked through and the zoodles are tender, 3 to 4 minutes. If the sauce looks too dry, stir in a little more water. Remove from the heat and stir in the sliced basil. Toss together.
- Divide among 4 shallow bowls, garnish with basil leaves and serve.
Cook’s Note
If you don't have a spiralizer, use about 24 ounces store-bought zoodles (spiralized zucchini).