You may not know what prompted me to choose that specific program though. Earlier in the summer, I was diagnosed with vitiligo and had been reading about various ways to treat autoimmune diseases through diet. Much of what I read pointed back to a paleo-like diet, and Whole30 seemed like a great way to jump start this lifestyle, so decided to give it a try. (It’s important to remember that this is not meant to be a “diet” in the typical sense of the word, but a true lifestyle shift.)
Since finishing the program, I kept up with most of the guidelines within my own cooking, but allowed myself to have wine and sweet treats and wine and occasionally other off-plan foods, like cheese and … wine. Needless to say, I took it a little too far and have been missing the Whole30 benefits – more energy, improved mood, no inflammation – so decided to start a second round this past Monday. I’m putting together meal plans for the next couple weeks and will be sure to share them here!
Today’s recipe is an easy shrimp “pasta” that can be made with items from your pantry and freezer as well as a couple fresh produce items. But first, the spiralizer. If you don’t own one, get it now! It will seriously up your cooking game. I use the Paderno Tri-Blade, but they recently came out with a version that has four blades. There are many other options out there like the Müeller 4-Blade Spiralizer or the Kitchen Supreme Spiralizer, which I have not used but reviews are pretty good!
Now that that’s settled, here’s what you need for the Spicy Shrimp Paleo Pasta.
3 or 4 zucchini
1 can crushed tomatoes (Check your ingredients!)
1 bag frozen shrimp (I bought several of these on sale and keep them in my freezer for “emergency” protein.)
2 – 3 cloves garlic, minced
1/2 onion, diced
juice of 1 lemon
2 tbsp cooking fat (I use olive oil)
crushed red pepper
Thaw the shrimp and peel or devein if necessary. Place on baking sheet, drizzle with 1 tbsp olive oil and half of the lemon juice, then season with salt, pepper and crushed pepper. Roast at 400 degrees for 6-8 minutes and set aside.
While the shrimp cooks, spiralize your zucchini and set aside.
Heat the remaining olive oil (or other cooking fat) over low to medium heat then add minced garlic and diced onion. Add zoodles to the pan, and cook for a few minutes* using tongs to toss them for even cooking.
Drain your can of crushed tomatoes to prevent the sauce from being too watery. Toss tomatoes in with the zoodles** and season with salt, pepper, crushed red pepper and Italian seasoning to taste. Cook for another couple minutes, until warm throughout then add shrimp. Drizzle zoodles with remaining lemon juice and serve!
* It’s a fine line between fully-cooked and soggy zoodles. The Inspiralized website has great tips and helpful videos if you’re new to veggie noodle cooking.
** You can always drain the zoodles in a colander if they have let out too much water during the cooking process.