It's zucchini season, which means Nonna's hand picking a bunch from her organic garden these days and turning them into spaghetti (sans flour of any kind). This zucchini spaghetti pairs beautifully with Nonna's Spicy, Sweet, Smoky and Leafy tomato sauces but this particular recipe includes shrimp and gets mixed in with our Spicy Tomato Chili Paste. The heat level of our paste is a match made in heaven with any kind of seafood. The delicious combo of garlicky shrimp, fresh zucchini and Spicy Tomato Chili Paste makes for an excellent summer meal. Check out Nonna's delicious recipe below: 

Zucchini Spaghetti with Garlicky Shrimp and Tomato Chili Paste

Serves 4-6


1 Spiralizer machine (set to spaghetti setting, thick) 
3 Medium zucchini
1/2 Cup extra-virgin olive oil
4 Cloves garlic
2 Tbsp Spicy Tomato Chili Paste
2 tspn sea salt, divided
1/4 tspn nutmeg, grated

1 lb raw shrimp, peeled and deveined (tails left on if desired)

 Perfect summer meal. 

Perfect summer meal. 


Set your spiralizer to the spaghetti setting (on thick). Feed the machine one zucchina at a time. Set aside. 

In a medium pan, over high heat, add 1/4 cup EVOO, 2 cloves garlic. Cook garlic for 1 minute, add spaghetti squash, nutmeg, 1 teaspoon sea salt, 1 tablespoon Spicy Tomato Chili Paste and toss and cook for 5 minutes (without tossing). Remove zucchini spaghetti from pan and place in a large a bowl. Set aside.

In the same pan, using the same juices from the zucchini spaghetti, over high heat, add 2 cloves garlic, 1/4 cup EVOO, 1 tablespoon Spicy Tomato Chili Paste and sautee garlic for 1 minute, then add shrimps and toss and cook for 6-7 minutes. Add cooked shrimps to the zucchini spaghetti bowl and mix. Add more Spicy Tomato Chili Paste if intensity is desired. Serve warm.

Buon appetito!