Shrimp and Zucchini Marinara
with Caesar broccoli

Name: Shrimp and Zucchini Marinara
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 tsp Oregano, dried; 1 can Tomatoes, crushed (14 oz / 397 g); 1 tsp Vinegar, red or white wine; 1 1/2 lbs Broccoli, florets; 1 clove Garlic, chopped; 1 Anchovy filets (opt), mashed, more to taste; 1 Tbsp Mayonnaise, paleo-friendly; 2 tsp Mustard, Dijon; 1 Tbsp Lemon juice; 1 tsp Bragg's / coconut aminos; 1 Tbsp Oil, olive; 1 Tbsp Oil, cooking; 2 Tbsp Pine nuts (sub any type of chopped nuts); 1 lb Shrimp, peeled and deveined; 12 oz Zucchini, cubed; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning; 1/4 tsp Garlic powder

Active: 40 Total: 40

Original GF Paleo Vegetarian

This quick, flavorful saute features fresh shrimp and zucchini in a bright, Italian-style sauce. We think bold, tangy broccoli alongside is the perfect accompaniment.
Smarts: Feel free to add more vegetables to the shrimp if you'd like. Mushrooms or peppers would be delicious!

Ingredients

Metric

Servings:

Marinara with Garlic and Oregano:

Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Tomato paste - 2 Tbsp
Oregano, dried - 1 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can
Vinegar, red or white wine - 1 tsp

Roasted Caesar Broccoli:

Broccoli - 1 1/2 lbs , florets
Garlic - 1 clove , chopped
Anchovy filets (opt) - 1 , mashed, more to taste
Mayonnaise, paleo-friendly - 1 Tbsp
Mustard, Dijon - 2 tsp
Lemon juice - 1 Tbsp
Bragg's / coconut aminos - 1 tsp
Oil, olive - 1 Tbsp
Oil, cooking - 1 Tbsp
Pine nuts - 2 Tbsp (sub any type of chopped nuts)

Shrimp and Zucchini Marinara:

Shrimp, peeled and deveined - 1 lb
Zucchini - 12 oz , cubed
Oil, cooking - 1 Tbsp
Italian seasoning - 1 tsp
Garlic powder - 1/4 tsp

Prep

Shrimp - Defrost if frozen and pat dry.
Broccoli / Garlic (both portions) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make marinara sauce - Heat a saucepan with cooking oil (portion for marinara) over medium heat. Add garlic (portion for marinara) to heated oil and saute for 1 minute. Stir in tomato paste and oregano. Add crushed tomatoes and vinegar. Simmer for 2 to 3 minutes to let flavors come together. Taste and season with some salt. (Can be done up to 5 days ahead)
Make Caesar dressing - Mash anchovies in a small bowl. To anchovies, add garlic (portion for broccoli), mayonnaise, mustard, lemon juice, and aminos. Add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Zucchini - Prep as directed. (Can be done up to 3 days ahead)
Season shrimp - Toss shrimp with some salt and pepper.

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Make

Heat oven to 400F / 204C and set out a sheet pan.
Toss broccoli with cooking oil (portion for broccoli) and spread out onto the sheet pan. Roast until tender and golden brown in spots, 15 to 18 minutes.
While broccoli roasts, heat a large, nonstick skillet over medium heat and add cooking oil (portion for shrimp). Add zucchini with a pinch of salt and saute until crisp-tender, 3 to 4 minutes. Sprinkle Italian seasoning and garlic powder over zucchini and toss to combine. Pour marinara sauce over zucchini and reduce heat. Simmer gently until zucchini is nearly tender and flavors have come together, 3 to 4 minutes more.
Fold in the shrimp and simmer gently until the shrimp is opaque and cooked through, ~3 minutes. Remove from heat and season to taste with some salt and pepper.
When broccoli is done roasting, toss it with Caesar dressing and top with pine nuts.
Divide shrimp and zucchini among serving plates and serve with Caesar broccoli on the side. Enjoy!

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Shrimp and Zucchini Marinara with Caesar broccoli