Zucchini Noodles with Marinara Shrimp and Roasted Broccoli
Fresh zucchini noodles topped with a rich tomato marinara sauce loaded with tender shrimp, served alongside perfectly roasted broccoli. This lighter take on pasta combines the satisfying flavors of classic Italian cooking with nutritious vegetables. The homemade marinara sauce simmers with aromatic herbs and garlic, while the shrimp cook directly in the sauce to absorb all the flavors. Perfect for weeknight dinners when you want something healthy yet indulgent, or for entertaining guests who appreciate fresh, vibrant flavors. The roasted broccoli adds a nice textural contrast and makes this a complete, well-balanced meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- ½ onions, medium, diced
- 3 cloves garlic, chopped
- 12 oz zucchini, turned into noodles with spiralizer or peeler
- 1 can tomatoes, whole peeled (28 oz)
- 2 Tbsp olive oil
- 1 Tbsp olive oil
- 2 Tbsp butterolive oil1:1dairy-freedairy-freeFull guide →
- 1 tsp oregano, dried
- 1 tsp basil, dried
- ½ tsp salt
- ¼ tsp red pepper flakes
- ½ cup stock, chicken or vegetablevegetable stock1:1vegetarianFull guide →
- 1 lb broccoli, florets
- 1 Tbsp cooking oil
- 2 tsp balsamic vinegar
- 2 tsp lemon juice
Instructions
- 1
Heat oven to 425F
- 2
Toss broccoli with olive oil, balsamic vinegar, salt and pepper
- 3
Spread broccoli on sheet pan and roast until tender for 20 to 25 minutes, shaking pan halfway through
- 4
Heat large nonstick pan with olive oil over medium heat
- 5
Add zucchini and saute until tender for about 2 minutes
- 6
Season zucchini lightly with salt and pepper
- 7
Transfer zucchini to serving platter
- 8
Return pan to heat and add butter and olive oil over medium heat
- 9
Add onions, garlic, oregano, basil, salt, and red pepper flakes
- 10
Saute until soft for 2 to 3 minutes
- 11
Break apart whole tomatoes by hand as you add them to the pan
- 12
Pour in stock, reserving tomato liquid
- 13
Bring to simmer and cook for 6 to 8 minutes to reduce liquids
- 14
Stir tomatoes to break them apart as they cook
- 15
Pour reserved tomato liquid into sauce
- 16
Cook stirring frequently until sauce is rich and creamy for 5 to 8 minutes
- 17
Add shrimp and stir to coat in sauce
- 18
Cook until shrimp is opaque and cooked through for about 5 minutes
- 19
Spoon warm sauce and shrimp over zucchini
- 20
Squeeze lemon juice over broccoli
- 21
Serve zucchini noodles with roasted broccoli on the side
Tips
Use a spiralizer or vegetable peeler to create uniform zucchini noodles that cook evenly and don't get mushy.
Break the whole tomatoes by hand directly into the pan for better texture than crushing with a spoon.
Don't overcook the shrimp - they should be opaque and firm, which takes about 5 minutes in the hot sauce.
Good to Know
Refrigerate leftovers for up to 2 days. Store components separately to prevent zucchini from becoming watery.
Spiralize zucchini and make marinara sauce up to 1 day ahead. Cook shrimp and reheat sauce just before serving.
Serve immediately while zucchini noodles are warm and shrimp is hot for best texture and flavor.
Common Mistakes
Don't oversalt the zucchini initially to avoid drawing out too much moisture and making noodles soggy.
Avoid overcooking shrimp to prevent them from becoming tough and rubbery.
Substitutions
Dairy-Free Swaps
General Alternatives
roast squash first
FAQ
Can I make this without a spiralizer?
Yes, use a vegetable peeler to create ribbon-like zucchini strips, or julienne cut with a sharp knife for thicker noodles.
What if I don't have fresh herbs?
Dried herbs work perfectly in this recipe. Use about 1/3 the amount of dried herbs compared to fresh.
How long will leftovers keep?
Store in refrigerator for up to 2 days, but keep components separate to prevent zucchini from getting watery.