I arrived a bit late to the veggie noodle party. But as they say, better late than never! I think that veggie noodles are a great way to make the veggies you love all the more fun and versatile. Plus a good spiralizer (I personally use the Inspiralizer) which makes quick, easy work of what would normally be a lot of slicing, dicing or chopping.
If you are new to spiralizing in general, I suggest that you check out this site to learn more here.
The key to making a magical Whole30 or Paleo meal is a great sauce, a protein and a platted fat. My Pesto Zucchini Noodles with Cajun Spiced Shrimp dish includes a sauce that also acts as your plated fat as it contains olive oil and nuts…both of which are healthy fats!
Here’s how I make this lovely, vibrant and filling dish:
I start by prepping my veggies.
Next I season and cook the raw shrimp in olive oil (or ghee) on medium/high (you know it’s done when it turns turn pink and opaque).
Once the shrimp is cooked, turn the heat down to medium, add in the zoodles, tomatoes and ¼ cup of pesto (I recommend my Creamy Kale and Cashew Pesto!) to the pan.
Stir to coat the zoodles in pesto. If the pesto you use is too thick you can add a touch of water to the pan.
The goal is to just heat the zoodles until that are warmed through…if you cook them too much they turn to mush! Best to undercook them than overcook them.
Plate the entire dish using tongs (this way any extra liquid expelled from the zoodles is left in the pan!
- ½ Tbs olive oil (just to coat the pan)
- 1.5 Lbs of raw shrimp (shells removed)
- 1.5 Tbs of Cajun seasoning (you could also use a Mexican or Taco spice blend).
- 3 large zucchinis, spiralized
- 1 Pint cherry tomatoes, halved.
- ¼ of pesto
- Salt and pepper to taste
- ) Prepare your veggies.
- ) Shell, pat dry and season the shrimp with the Cajun seasoning.
- ) Cook the shrimp in olive oil (or ghee) on medium/high (you know it’s done when it turns turn pink and opaque).
- ) Once the shrimp is cooked, turn the heat down to medium, add in the zoodles, tomatoes and ¼ cup of pesto to the pan.
- ) Stir to coat the zoodles in pesto. If the pesto you use is too thick you can add a touch of water to the pan. The goal is to just heat the zoodles until that are warmed through…if you cook them too much they turn to mush! Best to undercook them than overcook them.
- ) Season with salt and pepper to taste.
- ) Plate the entire dish using tongs (this way any extra liquid expelled from the zoodles is left in the pan!
- ) Enjoy.