Seared Shrimp and Zucchini Noodles with Tomato-Artichoke Sauce
By America's Test KitchenPublished on December 16, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
Before You Begin
You will need 1 pound of zucchini to get 12 ounces of noodles; we prefer to make our own using a spiralizer, but in a pinch you can use store-bought. Cook the zucchini to your desired level of doneness but be careful not to overcook. This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Pat shrimp dry with paper towels. Heat 1 tablespoon oil in 12‑inch nonstick skillet over medium-high heat until just smoking. Add shrimp in single layer and cook, without stirring, until spotty brown and edges turn pink on bottom side, about 1 minute. Flip shrimp and continue to cook until all but very center is opaque, about 30 seconds; transfer shrimp to plate.
- Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, artichoke hearts, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Transfer to bowl and stir in dill and 1 tablespoon oil. Cover with aluminum foil to keep warm and set aside until ready to serve.
- Wipe out skillet with paper towels. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add half of zucchini noodles, 1/8 teaspoon salt, and pinch pepper and cook, tossing frequently, until crisp-tender, about 1 minute. Transfer to individual serving bowl and repeat with remaining 1 tablespoon oil, remaining zucchini noodles, remaining 1/8 salt, and remaining pinch pepper. Top zucchini noodles with tomato-artichoke mixture, shrimp, feta, and olives. Serve with lemon wedges.
Time
40 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
If you need any proof that seafood and cheese work together, turn your attention to saganaki. The word is Greek for a frying pan with two handles in which any of a category of appetizers of the same name is cooked. Fried cheese is most common but a shrimp variety, in which shrimp is cooked in a spicy tomato sauce and baked with feta cheese, is also beloved: The ocean essence of the shrimp echoes the brininess of the feta, the sweet-tart tomato sauce complements the sweetness of the shrimp, and the feta gives the sauce a rich creaminess. In this perfectly constructed (compositionally and nutritionally) dish, we combine that concept with a bed of satisfying strands of zucchini noodles to create a full meal.
Before You Begin
You will need 1 pound of zucchini to get 12 ounces of noodles; we prefer to make our own using a spiralizer, but in a pinch you can use store-bought. Cook the zucchini to your desired level of doneness but be careful not to overcook. This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Pat shrimp dry with paper towels. Heat 1 tablespoon oil in 12‑inch nonstick skillet over medium-high heat until just smoking. Add shrimp in single layer and cook, without stirring, until spotty brown and edges turn pink on bottom side, about 1 minute. Flip shrimp and continue to cook until all but very center is opaque, about 30 seconds; transfer shrimp to plate.
- Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, artichoke hearts, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Transfer to bowl and stir in dill and 1 tablespoon oil. Cover with aluminum foil to keep warm and set aside until ready to serve.
- Wipe out skillet with paper towels. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add half of zucchini noodles, 1/8 teaspoon salt, and pinch pepper and cook, tossing frequently, until crisp-tender, about 1 minute. Transfer to individual serving bowl and repeat with remaining 1 tablespoon oil, remaining zucchini noodles, remaining 1/8 salt, and remaining pinch pepper. Top zucchini noodles with tomato-artichoke mixture, shrimp, feta, and olives. Serve with lemon wedges.
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