Shrimp Arrabbiata Zucchini Spaghetti

🧂 Ingredients

• 2 medium green zucchinis

  spiralized into noodles or sliced into ribbons
• 3 tablespoons olive oil
• 250 g shrimp or prawns

  1/2 lb. raw, large, peeled (I used defrosted prawns from the freezer)
• 1 medium onion

  finely diced
• 1/2 red pepper

  capsicum/bell pepper, finely diced
• 1/2 teaspoon salt

  or a little more if you like
• 1/2 teaspoon chilli flakes or chilli pepper

  less if you like it more mild
• 3 cloves garlic

  finely diced
• 1.5 cups diced tomatoes

  or passata sauce
• 1/4 cup grated parmesan

  or aged cheddar (optional), nutritional flakes can be used if you avoid all dairy
• Freshly chopped parsley or basil for garnish

  optional

Instructions

• 1 Using a vegetable spiralizer or a peeler, cut zucchini into noodle ribbons. You
  can simply slice it as well. Set aside.
• 2 Heat a tablespoon of olive oil in a large frying pan over high heat. Add the
  prawns and pan fry for 2 minutes, stirring a few times. Remove to a bowl.
• 3 Turn the heat to medium and add 2 more tablespoons of olive oil to the pan. Add
  the diced onion and peppers, and sauté for about 3 minutes, until lightly
  browned and softened.
• 4 Add the salt, chilli and garlic and stir through. Pour in the tomatoes and mix
  well. Cook for a couple of minutes over medium heat, stirring a few times. You
  can add a little splash of water if the tomatoes start to dry up.
• 5 Now, add back the prawns and the zucchini noodles. Stir together for a minute or
  two, until well heated through and combined. The zucchini should soften slightly
  but not too much as it will start to give out juice and will turn soggy.
• 6 Serve in bowls with some grated cheese, if you like, or some fresh chopped
  herbs.

Nutrition Info