Shrimp Asparagus Zoodle Pasta

 

Shrimp Scampi Pasta with Asparagus

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Zucchini Noodles with Pesto and Shrimp Scampi Recipe

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SHRIMP SCAMPI ZOODLES Easy Recipe ��Delish Noodle Series | HONEYSUCKLE

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Shrimp Scampi With Zucchini Noodles Spiralizer Recipe Featuring Zoodles

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ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | a healthy, gluten-free, Whole 30 recipe

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One-Pot Lemon Garlic Shrimp Pasta

Video taken from the channel: Tasty


Shrimp & Asparagus Zoodle Pasta Ingredients. Directions. Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black Nutrition Information. Ingredients 1 Tablespoon olive oil 1 lb. asparagus, trimmed and chopped 5 garlic cloves, minced ½ teaspoon sea salt ¼ – 1 teaspoon crushed red pepper (can omit or use less for less spice) ¼ teaspoon freshly ground black pepper 1 lb. shrimp.

Note: Recipe directions are for original size. 1 tablespoon butter. 1 tablespoon extra-virgin olive oil.

2 zucchini, cut into noodle-shape strands. 1/2 large. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add the shrimp to the pan in one layer and sauté for 1 minute without stirring.

Add the Italian seasoning and minced garlic to the pan and stir the shrimp. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan. Step 2 Meanwhile, in a large skillet, heat oil over medium-high heat.

Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley. Serve immediately with zucchini noodles. Wash and trim the ends of the zucchini.

Make the zucchini noodles using a spiralizer and set aside. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp to the hot pan, season with salt and pepper cook for 1 minute. Turn off heat, return pasta and asparagus to the pan and toss to combine.

Serve with grated parmesan. This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is. These classic shrimp and pasta creations add a touch of elegance to both date nights and quick weeknight meals. Most of these top-rated seafood recipes are ready in 45 minutes or less.

To save time on prep, check your local market for fresh raw shrimp that come pre-peeled and deveined. Heat bacon grease and cook shrimp though. Blanch zucchini noodles until tender, drain thoroughly and add to the cooked shrimp. Add back bacon and asparagus.

Mix with teaspoon each of garlic powder and onion powder, salt and pepper to taste.

List of related literature:

parsley, chopped 1 green pepper, chopped 2 white onions, chopped 2 cloves garlic, minced 3 oz. can tomato paste 1 can of tomatoes, squeezed up 2 cups boiled rice 2 lbs. raw shrimp, peeled salt and pepper

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Add 5 cups of the shrimp stock and the white wine and raise the heat to high.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Add shrimp, scallops, and green onions; cook, stirring often, 3 to 5 minutes or just until shrimp turn pink.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Return the shrimp and any accumulated juices to the pan, add the parsley, season with salt to taste, and stir to combine.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Add the garlic, parsley, green onions, and shrimp and cook for 5 minutes longer or until the shrimp begin to turn pink.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

• Meanwhile, add 1 cup (250 ml) ofthe water to the blender jar and blend first the onion, garlic, peppercorns, achiote, and shrimp heads, gradually adding the tomatoes, until reduced to a slightly textured purée.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Add the puree and 4 cups of the shrimp broth and simmer, partially covered, for about 45 minutes, stirring often so the sauce doesn’t stick to the bottom, until thickened and deepened in color.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Quickly blanch shrimp in 4 cups of boiling water for 1 minute in a 3-quart heavy pan.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

Drain the shrimp; put in a large serving bowl and toss with 2 tablespoons of the pesto and the tomatoes.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

Add the garlic scapes, potatoes, shrimp, and parsley, and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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79 comments

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  • Sweet Young Lady, but her manner of speech is entirely too juvenile.
    Also, she doesn’t use the correct terminology, it’s called “Deveining”
    the shrimp not “Cleaning out the Guts”. Use Chicken Broth instead
    of White Wine? The alcohol in the wine cooks off in less than a minute.
    (Without any loss of its flavor.)
    IDK, where she lives so, I’ll let the FROZEN Shrimp thing go. Fresh is always
    better. Maybe she could could redirect her videos more to a “Younger” audience.

  • this isn’t the one-pot shrimp pasta recipe i’m looking for.. from what i remember, they literally cooked the lemon with the shrimp and even put it in the oven.. OMGG.. is this mandela effect?

  • Mio dio…. 2 kg di burro…. Ed il parmigiano col pesce???? Cambia lavoro, o per lo meno proponi ricette della tua nazione, nn ridicolizzare la PASTA

  • Ma tutto quel burrooo!..uccide il.sapore del pesce….ma chi vi ha insegnato?..se vi vede mia zia…prende il piatto e lo butta nella spazzatura….ci devi nascere in Italia…per conoscere i veri sapori…che robba!!

  • Natasha would you be interested in doing a custom cooking/eating video for me involving turkey. I would be willing to pay for your turkey via PayPal and pay for the video. Please contact me via my email and I will discuss further ok. [email protected]

  • How is that a one Pot? Do u know what one pot means��it means everything cooked together. Cooking Spaghetti & set it aside to cook the rest isnt a one pot

  • Hello! I just discovered your channel. And I’m having so much fun binging on them! Thank you for producing such good content and in such an enjoyable way.

  • Hi Lisa. I jus made this Delius plate. My first time trying zucchini noodles and we just loved. I bought the spiralizer and as you said, it is espectacular and easy to use. Thanks. God bless you.

  • Tried this today with less butter���� pretty good flavor but it needs something
    I will stick with my own shrimp linguini pretty much same ingredients Alfredo sauce
    made from scratch.. super ��������

  • I ate my zoodles raw until I got the Ninja Foodi. Now I air crisp them with garlic and avocado oil. Love the flavor. Thanks for the recipe.

  • Okay, i came across this recipe and it looked sooooo good! I was honestly so skeptical since i had never tried zoodles in my life!!!! But i just made the recipe right now and omg it is literally soooo good!!!! I was scared it wouldn’t taste good cuz you’re not using real noodles but it’s literally so amazing!!!!

  • Recipes
    Zoodles with Shrimp and Green Goddess Dressing

    Using a blend of spiralized summer squash and zucchini “noodles.”

    Ingredients
    2 medium (8 oz. each) zucchini, spiralized 2 medium-size (8 oz. each) yellow squash, spiralized 1 teaspoon kosher salt 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basi 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 1 pound cooked medium shrimp, chilled Green Goddess Dressing, divided 1 ounce Parmesan cheese, shaved (about 1/4 cup)

  • I saw this video, and for a minunte thik that is so dificult, but I decide to cook and is so easy and yumii, i love this thaks Nath

  • I love all of your cooking videos.. and I tried one of this dish it was so good.. but I made a broccolini instead of asparagus..hehehe.. so yummy..
    Gonna upload a video on my channel too.. so please check it out..

  • After watching this, my sister immediately went to the grocery store. She cooked this and it tasted great. And it’s very easy to make. Thank you!

  • I just shared your channel with my mom. She was over my house this weekend and I showed her everything I’ve learned and she was very impressed ��. Her name is Elena. You are so AWESOME!

  • Soon as I see ur video, and I have all the stuff that I need, I running to kitchen to try this recipe! And it’s turn up soooo good!!����

    Thank you for this delicious recipe!❤️��

  • I just made this and finished eating it. It wernt bad, I like the light feel and taste of zucchini but the lemon taste in the dish I’m not too keen on. I just love trying new recipes though so i just gave it a go. Next il try the zucchini fries xx

  • The zucchini noodles didn’t look like they were cooked through enough.
    I would let them cook down a bit more.
    Just a personal preference…..

  • Someone should let you know that shrimp are underwater bottom feeding insects as in they eat all the stuff that drops to the bottom…mainly waste matter from other sea life which is why they are so high in cholesterol

  • ok, so, yall eat the shrimp’s tails too, i really am asking, honestly. Just seems taking the tails all the way off would be better. I am open to trying new things, just curious. It looks delicious!

  • Don’t do that! The garlic must be coocked BEFORE shrimps in olive oil. Trust me: i am italian!!!
    Put the garlic in hot olive oil for just one minut. In this way the olive oil absorbs the aroma of garlic. THEN you can cook shrimps. And… don’t cook butter with olive oil,
    it is not healthy for liver and arteries.

  • Love this meal, any ideas how many calories in your meals? I’m sure they’re low in calories, but would be useful to have a guide. Thanks

  • Green Goddess Dressing.

    Ingredients
    1 1/3 cups mayonnaise 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons chopped fresh chives 2 teaspoons Champagne vinegar 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 teaspoon anchovy paste 1/4 teaspoon black pepper

    How to Make It
    Process all ingredients in a food processor until smooth, stopping to scrape down sides, if needed. Cover and chill until ready to use.

  • Awesome I was just thinking what healthy foods I can make with seafood and this one I will for sure try out. Thank you for sharing

  • @downshiftology Where did you buy these plates from…. crate and barrel? Do you find that stainless all clad shows scratches or does it keep well over the years? I’m not sure if I should get all clad stainless or brushed. Thank you. ����

  • Great job! Yummy. Thank you for this! I’m going to cook this tomorrow.

    Also, next time, be careful not to bruise your parsley when chopping it so you will not lose its flavor. Avoid those green juice in your board.

  • looks amazing! what is the purpose of leaving the shrimp tails on? I think its the most annoying thing to put my hands in my food to take out something that’s inedible. Whyyyy

  • Is the wine taste a strong flavour? I really don’t like the taste of white wine so I may have to try it with chicken broth as you suggested.

  • Hello! I cook, a lot, and I just found your channel. I look forward to watching many more of your videos!

    My only suggestion would be to remove the talks from the shrimp before adding them to the noodles. Nothing interrupts a good meal like having to undress your protein mid bite!

    Cheers!

  • Marinating with a bit corn starch makes it extra tender and a tad crispy on the edges! Same with using it to marinate chicken before you sautée

  • Loved the lemon garlic buttery taste without it being overpoweringly butter tasting. I asked my 13 year old son for constructive feedback “10 out of 10 can I have some more”. Husband wants it again this week, I love the simple but robust flavours of lemon. Definitely will be eating this again and again. Tomorrow the ceviche!

  • Random observation here: 1:14 1:16
    The fingers on your left hand look rubbery as you chop. I found that to be a very fascinating discovery.

  • I’ve made this myself it’s a fantastic dish and you said all the right tips. Like cutting the zucchini noodle / zoodles lol fun to say. Also preparing everything before very smart thanks for the great video!

  • I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.

  • I know a girl named Skylar who cooked this not your recipe but she used lingunie noodles well let me say she had used a really large pot too big for pasta like on this video I found youtube.com/watch?v=BPy0LaiTGmo?t=358s but you used a perfect size for a pot plus it is blue and water is blue as well look good together

  • I tried the pesto zuccini dish from Noodles Company last weekend and it brought me here..���� we can try chicken in bite sizes or other meat. Thank you for the recipe^^ I know this dish is so delish new sub here

  • Thank you for this super easy, delicious dinner! I love when I am able to find a good recipe without having to go to the store. I found all of these ingredients in my kitchen! Would definitely make it again. Thank you!

  • Enjoyed your video. I did not see the link for the zoodler. I have an OXO spiralizer table top that I like, but I am curious about something simple when just doing one vegtable. Have you stopped using the zoodler and so there is no link now? Thank you for great video. Write a cookbook because your recipes are great.

  • Just made this tonight. I added a step. I deglazed the pan with white whine after sauteing shrimp, before adding baby spinach for wilting. I imagine you could use a bit of the pasta water as well to deglaze. Either way, recipe turned out great.

  • Made this for dinner last night and it was SO. GOOD. Used half raw zoodles and half linguine. Texture was perf. Thanks for the recipe! Def going to make this again.

  • Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.

  • I like to saute my zoodles in a really hot pan with oil for about 30 seconds. I add mince garlic and I keep the noodles moving so they won’t burn or get soggy, I then add salt and pepper and serve!

  • I just made this! But instead I cooked the zoodles and cooked the shrimp after making the sauce. Oh my goodness… this is sooo deliciousssss! Thank you!

  • I really wish you had a blog to keep all your recipes in text form (your videos would be great on the blog too) but I always find myself wanting to try a recipe but can’t remember all the ingredients…rewind, replay etc. I know this is alot, but your brand could really take off, and your videos could become video “pins” on pinterest and take the pinterst foodie world by storm:)!

  • Well I’m lactose intolerant so no dairy, but I liked how it was cooked and no need to boil the zucchini separately (we call it a courgette in the UK), I actually am a beginner at cooking.. well 2 months but I’m learning!

    I think I’ll crush the garlic and mix it with mixed herbs and lime juice and marinate it with the jumbo prawns and leave it for a while to suck in the flavour. I’m making it today as my ‘zucchini’ runs out of date today.

  • Looks delicious. Something to make with my new Mueller SpiralUltra kit. Extra-large or jumbo shrimp are always better. They don’t shrink as much when cooked.

    If you drain and thoroughly blot-dry the spiralized zucchini before it’s sauteed, it doesn’t get mushy. I don’t like it raw.

  • I tried this on a Netflix and chill night….

    Women are beautiful when The Itis makes them sleepy, and that just pleases the chef in me <3

  • This is a delicious meal. This will be a weekly meal in my home with a twist since my family has allergies to shrimp. I can always make salmon or any other fish or protein then cut it into chunks to substitute the shrimp. We love zucchini! Making zucchini into noodles will be fun! I bought a spiral machine 2 yrs ago at Ross for less than $20. I have a lot of similar tools like All Clad pots and pans, the kitchen aide food processor etc. I love my kitchen and my tools! I don’t have the glass jars from Weck. I see them at William Sonoma but never invested in them. Perhaps next visit will be my time to purchase a few jars. It’s time to change up my pantry containers since we have lids everywhere! I will probably opt for the jars with attached lids.

  • This looks so delicious! I did a baked shrimp parmesan noodles recently and my husband who isn’t crazy about vegetables actually loved it! I think just cooking them about 1 -2 min was perfect for me because it warmed them but didn’t make them soggy. This looks so yummy!! �� ����

  • This looks so good. Im not a big fan of fishy tasting foods. I like shrimp rings but skinny shrimps. I know I’m crazy. Do these shrimp taste fishy?

  • My favorite way to have Zoodles is to put them in a colander, boil water, and pour the boiled water over them! That way they get warm and slightly softer, but don’t get soggy and still have a nice crunch!

  • Hi! Regarding your comment about raw zucchini getting mushy, I have seen suggestions on some raw blogs that putting the zoodles in a dehydrator for a while (not sure for how long) can remove the moisture while retaining its raw quality. If you don’t have a dehydrator a low oven would do the trick, but would not, however, be considered raw, if that is one’s goal. Love you and your videos!

  • Yummy!!☺️�� i cant wait to try!! Your pad Thai recipe was soo delicious and my family and I enjoyed it soo much!!☺️ i forgot to take a picture!!�� but it was awesome!!��

  • I knew girl who made a recipe like this and she used a really big pot shaped like a cylinder it was 22 qrt stock pot so since your good at cooking I want to know this you ever had to use a huge pot like that before

  • I already cooked this shrimp scampi pasta and it’s really good. I have to cook again next time because this second time i watch you cooking i noticed that you stir fry the asparagus but what i did i blanch the asparagus instead of stir fry, but anyway it’s still good. For the ingredients, instead of shrimp we can use chicken breast, and instead of asparagus we can use broccoli we can use those ingredients it depends of what you like. For me i will just use shrimp and asparagus.

  • HI, Natasha, i would like to thank you for your time making this nice video. I made this dish yesterday and it turned out extremely tasty. Hubby said it is the recipe to keep and so do i…thank you again for this tasty yet like what you said in your video simple “gourmet” food. Next creamy zucchini potato bake dish…all the ingredients are ready for tonight…thank you truly for your time and such well-presented cooking video.

  • I tired this tonight did everything as per recipe but the lemon over flavored this dish. I won’t be making this again. I personally did not like it. I plan on making the beef and broccoli recipe and I’m hoping it’s good. Otherwise I wasted on money on the ingredients.

  • I have seen only 2 recipes so far ( pasta with shrimp ), and I liked them because you are very practical, it doesn’t take too much time to cook them.. I like that kind of recipes, a few ingredients and taste great.. keep going with your great job.

  • Thanks a lot Natashsa, M just finished cooking & it’s so DELICIOUS.May God bless you and hope you see more for the future! XOXO!!

  • Fantastic:) Your videos are great! I’ve been making this dish for years. I’m just looking to make it new and improved. Great tips!

  • This recipe is fantastic! So light & fresh, yet totally satisfying! My company loved it. Thank you for all your great recipes & videos.

  • Awesome. Making this tonight. We just got a zucchini spiralizer and are eating healthy. Definitely subscribing to your channel. Thank You

  • Apparentemente il burro sembra una follia, in realtà si lega alla perfezione con il sugo di limone. Conferisce al piatto un retrogusto speciale.

  • I just watched another video which showed a lady who put her zoodles in a colander and sprinkled salt on them to dry them out and then towel dried them so they would not be so wet. They looked fantastic! Your video was great as well!!’

  • Just made this for the family (but left out the asparagus) and omg, simple and SO delicious! Thanks! Will be trying your chicken Alfredo recipe later this week (hopefully). My sister gave it a 10/10 and said she would have paid “restaurant pricing” for this.

  • Hi Natasha!
    Thank you for such a great recipe, i cooked it already 3 times and it became one of my favourites, it’s absolutely delicious. THANK YOU!

  • Natasha, 3 cardinal sins on pasta, do not overcook, do not rinse after cooking, and do not add oil to the boiling water. Was wondering, what does adding the oil to the pasta water accomplish? Just want to know because i will do it if it produces a better outcome in the final product, ty. And i love the recipe

  • Scampi (Italian) and Langoustine (Franch) refer to the same species Nephrops norvegicus, also known as “Dublin Bay Prawns” or just prawns in parts of Scotland. Scampi are at the back, note the claws which distinguishes them from the Shrimp/Prawns.
    Words in Italian or Italian dialects were often corrupted or misused by non Italian-speaking descendants of Italian immigrants. “Shrimp scampi” is a dish where large shrimp are sauteéd with garlic, wine, butter, herbs, and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sauteéd in wine, olive oil, onion, and garlic. Langoustines are a type of tiny lobster, called scampi in Italian. Italian-American cooks adapted the recipe but kept the old name.

  • I like the way you jump into the recipes that all ways look so yummy, without spending a lot of time introductions and and trying to be funny like a lot of the cooking video folks do! I immediately subscribed��

  • BIG FACTS………92 outta 102 MINERALS our body needs daily are contained in one single ass seaweed alone called SEA MOSS or IRISH MOSS…can you say SUPER FOOD?

    Look it up y’all

    Follow us on IG @soomossy

  • Shrimp is my favourite seafood because it has so much flavour. I never thought of combining pasta and shrimp together. I will try it when I get back home from holiday. As a 12 year old I think I am getting WAY into healthy foods too early! �� I always worry about what’s going to happen to me when I have a family and everything so I always plan. And with ur healthy and easy recipes I will never have to eat take away again! Thank you! ❤️����������������

  • really liked your recipe, but you just confused me a little when you said to go ahead and measure the wine….but you didnt say to go ahead and add it. so i didnt know if i should add it at that time or later.

  • Just made this and i love it! I think i didn’t put enough lemon juice so it was slightly drier than yours. But still, it was yummy! The sauce was rich but light and flavorful! Will definitely cook this again!

  • I made this for my bf w/ Zoodles instead & it was so DELICIOUS! When you add the rest of the butter tho, add to taste. I didn’t need that much. Otherwise, it’s AMAZING! And it was so quick & easy to make:D

  • I’ve made shrimp scampi just like this for years but have never thought to add vegetables. Now I’m thinking broccoli or green beans might be good too. It’s one of my standby quick meals now improved. Thanks

  • Hi Natasha love all your videos I just watched your turkey video is there anyway you could do a video on how you carve it thanks. Carl

  • I adore all of your videos Natasha and I am very proud of your hard work but the unnecessary sound effects in this video was awful. I hope those sliding clip sound effects never ever make it in your videos again.