This paleo-friendly and low-carb zucchini pasta with shrimp Arrabbiata sauce is super simple and fast to make. Great for a midweek dinner!
- 2 medium green zucchinis, spiralized into noodles or sliced into ribbons
- 3 tablespoons olive oil
- 250 g / 0.5 lb raw large shrimp or prawns, peeled (I used defrosted prawns from the freezer)
- 1 medium onion, finely diced
- 1/2 red pepper/capsicum/bell pepper, finely diced
- 1/2 teaspoon salt (or a little more if you like)
- 1/2 teaspoon chilli flakes or chilli pepper (less if you like it more mild)
- 3 cloves garlic, finely diced
- 1 + 1/2 cups 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)
Using a vegetable spiralizer or a peeler, cut zucchini into noodle ribbons. You can simply slice it as well. Set aside.
Heat a tablespoon of olive 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 2 more tablespoons of 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.
Shrimp (or prawns) can be replaced with diced chicken. Pre-cook the chicken for 5-6 minutes before making the sauce.
You can use sweet potato noodles instead of zucchini noodles, or low-carb spaghetti such as shiratake noodles or konjac noodles.