Zucchini Spaghetti with Garlicky Shrimp and Spicy Tomato 'Nduja

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 'Nduja
2 tspn sea salt, divided
1/4 tspn nutmeg, grated
1 lb raw shrimp, peeled and deveined (tails left on if desired)

Whether you’re gluten-free or not, this spiralized zucchini ‘pasta’ dish will satisfy your cravings for a delicious meal
Perfect summer meal!

Perfect summer meal!


Set your spiralizer to the spaghetti setting (on thick). Feed the machine one zucchini 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 'Nduja 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 'Nduja and sautée 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!