Shrimp Arrabbiata With Zucchini Spaghetti

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Love Italian food? This delicious zucchini pasta with spicy shrimp Arrabbiata sauce will satisfy the carbs craving while providing nutrients, protein and fibre.  It’s low-carb, paleo, Whole30 and gluten-free.


Zucchini Spaghetti Shrimp Arrabbiata Pasta Recipe

Good pasta is one of my weaknesses, but I have long gotten used to many fantastic paleo pasta alternatives such as zucchini noodles, seaweed pasta or spaghetti squash. These ribbon-making friendly vegetables go with most pasta sauces and provide many beneficial nutrients and fibre. Today I want to share one of my favourite (and super simple) sauces with a little twist. You will ideally need a vegetable spiralizer.

Arrabbiata sauce is a simple yet rich tomato sauce with lots of garlic, chilli and olive oil – all essential Italian flavours in one pot. It goes with so many things! I love seafood – rich in omega-3s and essential minerals – so I often add prawns (or shrimp) or even tinned salmon to this sauce, but you can easily grill some chicken or add ground up beef or diced cooked sausage.  For a vegetarian version, use some pan-fried mushrooms.

 

Zucchini Shrimp Pasta Arrabbiata Recipe

If you don’t have a spiralizer to make the zucchini noodles, you can easily use a vegetable peeler to make ribbons instead. The key to cooking zucchini (courgette) noodles is to barely cook them at all. You literally warm them up in the sauce and they are ready to go.

Feel free to sprinkle with grated Parmesan or crumbled goat’s cheese, or some nutritional yeast flakes. Bon appetit!

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Shrimp Arrabbiata Zucchini Spaghetti

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Italian

Description

This paleo-friendly and low-carb zucchini pasta with shrimp Arrabbiata sauce is super simple and fast to make. Great for a midweek dinner!


Scale

Ingredients

  • 2 large green zucchinis, spiralized into noodles or sliced into ribbons
  • dollop of coconut oil
  • 300 g / 0.6 lb raw king prawns (I used defrosted prawns from the freezer)
  • 3 tablespoons olive oil
  • 1 brown onion, finely diced
  • 1/2 red sweet capsicum/bell pepper, finely diced
  • 2/3 teaspoon salt
  • 2/3 teaspoon chilli flakes or chilli pepper (less if you like it more mild)
  • 3 cloves garlic, finely diced
  • 1 1/2 cup chopped tinned tomatoes/passata sauce
  • 1/4 cup of grated parmesan or aged cheddar (optional, nutritional flakes can be used if you avoid all dairy)
  • freshly chopped parsley or basil for garnish (optional)

Instructions

Using a vegetable spiralizer or a peeler, cut zucchini into noodle ribbons. You can simply slice it as well. Set aside.

Heat a dollop of coconut oil in a large frying pan over high heat. Add the prawns and pan fry for 2 minutes, stirring a few times. Remove to a bowl.

Turn the heat to medium and add the olive oil to the pan. Add the diced onion and peppers, and sauté for about 3 minutes, until lightly browned and softened.

Then add the salt, chilli and garlic and stir through. Pour in the tomatoes and mix well. Cook for a couple of minutes over medium heat, stirring a few times. You can add a little splash of water if the tomatoes start to dry up.

Now add back the prawns and the zucchini noodles. Stir together for a minute or two, until well heated through and combined. The zucchini should soften slightly but not too much as it will start to give out juice and will turn soggy.

Serve in bowls with some grated cheese, if you like, or some fresh chopped herbs.


 

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