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Seared Shrimp and Zucchini Noodles with Tomato-Artichoke Sauce
Photography by Daniel J. van Ackere. Styling by Chantal Lambeth.

Seared Shrimp and Zucchini Noodles with Tomato-Artichoke Sauce

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By America's Test Kitchen
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Time

40 minutes

Yield

Serves 4

Ingredients

Ingredient check list

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

  1. 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.
  2. 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.
  3. 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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