The Healthy Spiralizer Cookbook (41 page)

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 433; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 162mg;
Total Carbs: 21g; Fiber: 5g; Protein: 26g

FOR THE NOODLES

3 tablespoons olive oil

6 zucchini, ends cut flat and spiralized into spaghetti noodles

FOR THE SHRIMP

1 pound large shrimp, peeled and deveined

1 teaspoon crushed red pepper flakes

½ teaspoon sea salt

4 tablespoons olive oil, divided

1 onion, chopped

3 garlic cloves

1 cup dry white wine

1 (14-ounce) can diced tomatoes, undrained

½ teaspoon oregano

¼ teaspoon freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

TO MAKE THE NOODLES

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the zucchini noodles and cook, stirring frequently, until they are al dente, about 5 minutes.

TO MAKE THE SHRIMP

1. In a large bowl, combine the shrimp, red pepper flakes, and salt. Allow them to sit for 10 minutes.

2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers.

3. Add the shrimp and cook, stirring frequently, until it is pink, about 4 minutes. Remove the shrimp from the oil with a slotted spoon and set it aside on a platter tented with foil.

4. Add the remaining 2 tablespoons of olive oil to the sauté pan. Add the onion and cook, stirring frequently, until it is soft, about 5 minutes.

5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

6. Add the white wine and cook, scraping any browned bits from the bottom of the pan with the side of the spoon, for 3 minutes.

7. Add the tomatoes, oregano, and pepper. Cook, stirring occasionally, until the liquid from the tomatoes has evaporated slightly, about 5 minutes.

8. Add the shrimp and parsley. Cook to heat through.

9. Add the zucchini noodles and stir until coated with the sauce.

Shredder blade

Blade D