Have I mentioned that I got a spiralizer? I know, I’m behind the times. I had been using my mandolin to make zoodles and even a knife to make thin shreds for salads (like a papaya or apple salad). But guess what – the wait is over. I finally found a spiralizer I love, that meets my needs (is easy-to-use, doesn’t take up a lot of space and doesn’t have a lot of bells and whistles) and I tried you out. So beware – there may be an influx of zoodle recipes coming your way!
Here’s the first recipe I tried out. Good news – even B enjoyed it!
DISCLAIMER: I am in no way shape or form giving up pasta. I am Italian and pasta holds a special place in my heart, especially homemade pasta. So yes, to answer your question (I knew you were going to ask) – I will still be making homemade pasta. BUT this is great for a quick, easy, healthy weeknight dish. The following meal took less than 30 minutes to make!
Garlicky Spicy Shrimp and Zoodles
Here’s what you need:
- 2 medium-to-large zucchini (mine were each about 8-10 inches in length and 3 inches in width about)
- 1 Tablespoon extra virgin olive oil. divided
- 3 large garlic cloves, finely diced
- 2 shallots
- 1/4 c. chicken or vegetable stock
- 14 large peeled and deveined cocktail shrimp (note: you can use raw shrimp, just cook them a little bit first before anything else – I just didn’t want to handle raw shrimp)
- 1 Tablespoon chopped fresh basil
- 1/4-1/2 tsp hot red pepper flakes (to taste)
- salt, to taste
Here’s what you do:
- Use your spiralizer to make zoodles! I have this spiralizer (iPerfect Kitchen Envy Spiral Slicer Bundle – Vegetable Spiralizer – Zucchini Spaghetti Pasta Maker) and LOVE it because it’s perfect for my needs – its simple, easy to use and easy to clean and takes up practically no space in my kitchen. I used the larger size zoodler setting for this recipe (my spiralizer only has two settings which is perfect for me). I chopped the zoodles in about half so they weren’t super long. Set zoodles aside.
- In a large nonstick pan, add 1/2 of extra virgin olive oil. Add chopped shallots and sauté for 2-3 minutes or until start to become translucent. Add in garlic and continue to sauté until fragrant.
- Add in shrimp and be careful not to overcook- toss with oil, shallots and garlic until just warm.
- Add in zoodles, broth and cook for an additional 3-5 minutes. Do not overcook the zoodles – I like mine just a little bit softened – if you prefer yours al dente, definitely don’t cook more than 2-3 minutes.
- Remove from heat and toss with rest of olive oil, basil and hot pepper flakes. Serve while warm.
Some questions for you:
- What noodle dish should I try with zoodles next? Spaghetti and meatballs? Chicken lomein? Pasta puttanesca? Spaghetti and clam sauce? Another?
- What’s your favorite pasta dish? Not talking with zoodles, but talking REAL DEAL PASTA! I love any pasta with seafood, especially spicy dishes. I also love B’s homemade turkey meatballs 🙂
5 thoughts on “Garlicky Spicy Shrimp and Zoodles”
I have one and can you believe I’ve had it for like 6 months and have never used it?!? But I’m digging this recipe so, now I will have to whip it out!
Ha I had some more last night with pesto and Ii’ll share the recipe for that next week. Maybe a meatless monday? I love it!!
OMFFFFRIGGGGG – I want, no I NEED! 😛 YUMMMM!!!!