What is it about spaghetti and zoodles that make them so photogenic?? These photos make me want to dive head first into a pile of garlicky, shrimpy, lemony pasta. In fact I did. I ate the whole four servings in just two days. Don’t judge.
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
It’s National Pasta Month, people! It’s really pasta month every month in my house… we’re constantly making pasta dishes and we always have several different boxes of dried pasta on hand. Pasta is not only affordable, but it’s quick, tasty, and filling. When combined with veggies and a lean protein, pasta can be a healthy part of a nutritious meal. Plus, it comes in so many fun different shapes and sizes.
To celebrate National Pasta Month, The Recipe Redux is hosting a contest sponsored by the National Pasta Association called “Pasta Fits”.
“Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. In honor of October as National Pasta Month, the Pasta Fits Campaign would like find out what pasta recipe fits into your healthy lifestyle and diet.”
Earlier this week, I shared with you my recipe for Spicy Orzo with Corn, Zucchini and Goat Cheese. Go check it out if you haven’t yet!
One of my favorite ways to enjoy pasta is to mix it with spiralized veggies. I first discovered spiralized veggies from Ali, blogger over at Inspiralized. I still remember the first day I discovered her blog. I was in awe of her amazing food photography and immediately bought a spiralizer for myself and my family. I must have printed out twenty different recipes that day. Go check her blog out for delicious spiralized veggie dishes!
In this recipe, combining pasta and zoodles cuts the carbs in half. I took my family’s shrimp scampi recipe, made it lighter, and added zoodles. It’s lighter than traditional scampi recipes– I only used 2 tbsp butter in the whole dish. With plenty of sweet onion, garlic, lemon, parsley and crack black pepper, this dish boasts huge flavor!
Here’s the recipe for shrimp scampi with zoodles! Dig in!
- 1 lb large shrimp, shelled and de-veined
- 1/2 large yellow onion, chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 3 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 2 Tbsp Italian parsley, chopped
- Ground black pepper to taste
- 1 lemon
- 1/2 lb thin spaghetti
- 2 large zucchini
- Parmesan cheese, to garnish
- Boil the spaghetti according to package instructions. Drain and set aside in a large bowl.
- Use a spiralizer or Julienne peeler to create zucchini noodles, set aside.
- Heat the olive oil and butter in a large pan over medium heat.
- Add the onion, garlic and red pepper flakes.
- When the onion is translucent, add the shrimp and cook until pink.
- Add the wine and let simmer for 3-4 minutes, stirring occasionally.
- Remove from heat, add the parsley and toss to combine. Add lemon juice and black pepper.
- Pour the shrimp and sauce over the spaghetti in a large bowl.
- Return the pan to medium heat, add a small splash of olive oil and cook the zucchini until soft, about 3 minutes.
- Add the zucchini noodles to the large bowl and stir to combine.
- Garnish with parmesan cheese.