Shrimp Marsala Recipe
zucchini noodles, pan roasted shiitake mushroom, sweet onions, oven roasted tomatoes, marsala butter sauce
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Ingredients
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Zucchini Noodles
Pan Roasted Shiitake Mushrooms
Sweet Onions
Oven Roasted Tomatoes
Marsala Butter Sauce
Method
Zucchini Noodles
- 1
Prepare Zucchini Noodles
Using a spiralizer, create zucchini noodles from the medium zucchinis. Place the noodles in a colander, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
- 2
Sauté Zucchini Noodles
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender. Remove from skillet and set aside.
Pan Roasted Shiitake Mushrooms
- 3
Prepare Mushrooms
Clean the shiitake mushrooms with a damp cloth and remove the stems. Slice them into bite-sized pieces.
- 4
Sweet Onions
- 5
Sauté Onions
In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add sliced sweet onion and sauté for about 5 minutes until they become translucent and slightly caramelized. Remove from skillet and set aside.
Oven Roasted Tomatoes
- 6
Roast Tomatoes
Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and dried oregano. Roast for 15-20 minutes until they burst and are slightly caramelized.
Marsala Butter Sauce
- 7
Prepare Marsala Sauce
In a small saucepan, bring 1 cup of Marsala wine to a simmer over medium heat. Reduce by half, about 10 minutes. Lower the heat and whisk in 4 tablespoons of unsalted butter until melted and smooth. Season with salt to taste. Add chopped fresh parsley.
Assembly
- 8
Combine and Serve
In a large serving dish, combine the sautéed zucchini noodles, pan roasted shiitake mushrooms, sautéed sweet onions, and oven roasted tomatoes. Drizzle with the Marsala butter sauce and toss gently to combine. Serve warm.