Garlic Shrimp Zucchini Pasta (AIP)

Garlic Shrimp Zucchini Pasta (AIP)

In case you haven’t gathered from some of my other posts, I live in a tiny apartment. This tiny apartment has a tiny kitchen with a total of about four cabinets and no pantry. This being said, I am very big on saving space, multi use gadgets, and minimalism. I do not own many single use kitchen appliances… except my vegetable spiralizer. This little beauty does one thing and one thing only, slices vegetables into thin noodle-like pieces. That is it, that is its only claim to fame, yet it is probably one of the most commonly used gadgets in my kitchen and I love it.

One thing that I have grown to miss slightly since going paleo and subsequently AIP are those base foods and side dishes that so many people take for granted. Your pasta, your rice, your potatoes, for example. Now don’t get me wrong, I don’t miss their lack of nutritional value, or their inflammatory properties or the way they used to make my stomach inflate like a balloon fifteen minutes after I’d eat them. I miss they way they balanced out my meals. I miss the presentation. My vegetable spiralizer brought this small joy back to me.

I can take any healthy starch, squash, or vegetable and make into a nice bed of beautiful, colorful “noodles”. Plus it is so fast and fun!

This recipe for zucchini pasta is actually one of my fastest dinners. There is no need to peel the zucchini I just cut it half run it through the spiralizer sauté it with some olive oil, onion and spices add in my thawed pre cooked shrimp and it is done in about 10 minutes. Very low maintenance. If you are going to buy any kitchen gadget to help add some fun to your paleo kitchen this summer I highly recommend trying a spiralizer. They are inexpensive and so much fun! Click here to check out the one I use. What is your favorite fun kitchen gadget?

 

Zucchini Pasta with Shrimp (AIP): Garlic Shrimp Zucchini Pasta (AIP)

(serves 1)

Ingredients:

1 zucchini

1-2 TBS olive oil

1 clove of minced garlic

¼ cup of minced onion

½ tsp basil

½ tsp oregano

2/3 cup of pre-cooked shrimp

salt to taste

Directions:

Cut the ends off of your zucchini and then cut it down to fit your spiralizer. Run your zucchini through your spiralizer. In a large pan, sauté your zucchini noodles with your olive oil, onion and spices until onion and zucchini are soft. Add in your shrimp until heated and serve.

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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