Shrimp Arrabbiata with

Zucchini Spaghetti

 

Yield: 2 servings.

 

 

 

Ingredients:

2 large green zucchini's  (I used one Green Zucchini, and one Summer Squash)

I just bought this Spiralizer Machine and loving it. It has five different blades - Check it out on Amazon.

1/2 to 3/4 pounds raw Shrimp (peeled and deveined)
3 tablespoons olive oil
1 medium Spanish onion- finely diced
1/2 a Red Bell pepper, finely diced
2/3 teaspoon salt
2/3 teaspoon red chili flakes
3 cloves garlic, finely diced
1 1/2 cup  canned petite diced tomatoes**
1/4 cup of grated Parmesan cheese 
freshly, chopped parley or fresh basil.

Method:
-Using a vegetable spiralizer or a peeler, cut zucchini and squash into noddles 
-Heat about two tablespoon of coconut oil (or vegetable oil) in a large frying pan over high heat. Add the shrimps 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 saute 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- you can add a little splash of water if the tomato start to dry up.
-Now add back the prawns and zucchini noodles. Stir for a minute or two, until heated through and combined.
-Serve in bowls with grated cheese and chopped herbs.

**Note: You can replaced the can tomatoes with  store bought jar of Arrabbiata Sauce- If you use this, you can omit the onions, bell pepper and chili flakes, also garlic.
All these ingredients are in the Arrabbiata sauce-

Chef Note:  I guarantee you, the zucchini tastes like pasta.