Shrimp zucchini pasta and tilapia. Serve with tilapia and pico de gallo. Feel free to add any other seafood. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch.
The zucchini should be julienned very thin, like spaghetti. Traditional shrimp scampi made into a low-carb dish with zucchini noodles. I know I'm late to the party but I finally invested in a spiralizer. You can cook Shrimp zucchini pasta and tilapia using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shrimp zucchini pasta and tilapia
- You need 2 large of zuchinni.
- Prepare 2 1/2 large of tomatos.
- You need 1 of fresh or dried basil.
- It’s 1/4 cup of olive oil.
- You need 3 clove of garlic.
- It’s 1 of salt.
- It’s 1 of parmesan cheese.
- It’s 4 of tilapia.
- Prepare 1 1/2 cup of whole small precooked shrimp.
- Prepare 1/2 box of of pasta.
- You need 1 of lemon pepper seasoning.
Strain pasta and portion into bowls or onto plates. To serve, remove tilapia and veggies from the foil and place over pasta and drizzle remaining sauce over the fish then garnish with chopped parsley, and freshly grated or shaved parmesan cheese. Toss the shrimp into the pot with the tomatoes and stir to combine. This marinara sauce-based pasta recipe will have you thinking twice about shrimp being your default seafood addition to pasta dishes.
Shrimp zucchini pasta and tilapia step by step
- In big pot, cook pasta until ready. drain.
- Cut zucchini, tomatoes, and garlic in very small pieces. Cut pieces of shrimp in half.
- In a pan, heat oil and cook garlic for a 10-15 sec.
- Add zucchini, salt, and basil to pan and cook for 10 minutes or until zucchini shrink a bit.
- Thaw out tilapia a bit and season with lemon pepper seasoning.
- Add tomatoes and shrimp in pan and cook until juice of tomatoes come out and shrimp is recooked.
- Heat another pan with oil and cook fish thoroughly on both sides and then drain of excess oil.
- When shrimp, zucchini, tomato sauce is done, mix it completely with cooked pasta.
- Add fish as a side and sprinkle pasta with parmesan cheese.
Tilapia adapts exceptionally well to the flavors of the dish, as its mild flavor makes it wonderfully suited to the strong presence of capers and fennel. But, I can definitely incorporate some zucchini noodles here instead of that carb-loaded pasta without compromising any kind of taste or flavor. I mean, hello, it's low-carb goodness! And we have garlicky, buttery zucchini noodles topped with the most perfect pan-seared lemon garlic shrimp. So no, we're not calling this diet food.