Name: Paleo Zucchini Pasta: Shrimp Spinach Linguine
Prep time: 10 min
Cook time: 20 min
Yield: 2 people
Ingredients: 4 Zucchini (I kept the skin on, but you can peel them as well.); 10 oz Frozen Shrimp (Remove tails. I used frozen but pre-cooked shrimp.); Handful Spinach (Chopped.); 20 z Diced Tomatoes (Drained.); To taste Black Pepper; 1/2 tsp Paprika; To taste Sea Salt; 1/4 tsp Red Pepper Flakes; 2 tsp Italian Seasoning; 3 tbsp Coconut Oil; 3 leaves Fresh Basil (Substitute with 1-2 tsp dried basil if you like.); 2 cloves garlic (Diced. )

Welcome to Live Lean TV, I’m Brad Gouthro

Paleo Zucchini Pasta: Shrimp Spinach Linguine

If you love pasta, you're going to love this low carb paleo zucchini pasta option.

Course

Main Dish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

4 Zucchini I kept the skin on, but you can peel them as well.
10 oz Frozen Shrimp Remove tails. I used frozen but pre-cooked shrimp.
Handful Spinach Chopped.
20 z Diced Tomatoes Drained.
To taste Black Pepper
1/2 tsp Paprika
To taste Sea Salt
1/4 tsp Red Pepper Flakes
2 tsp Italian Seasoning
3 tbsp Coconut Oil
3 leaves Fresh Basil Substitute with 1-2 tsp dried basil if you like.
2 cloves garlic Diced.

Course

Main Dish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

4 Zucchini I kept the skin on, but you can peel them as well.
10 oz Frozen Shrimp Remove tails. I used frozen but pre-cooked shrimp.
Handful Spinach Chopped.
20 z Diced Tomatoes Drained.
To taste Black Pepper
1/2 tsp Paprika
To taste Sea Salt
1/4 tsp Red Pepper Flakes
2 tsp Italian Seasoning
3 tbsp Coconut Oil
3 leaves Fresh Basil Substitute with 1-2 tsp dried basil if you like.
2 cloves garlic Diced.

Instructions

Trim off both ends of the zucchini, then spiralize the zucchini to create the noodles (we used the veggeti on the thick side).
Dice the garlic cloves, then over medium heat, melt 1 tbsp of the coconut oil in a pan, then add the diced garlic, and cook until soft.
Add the drained diced tomatoes to the pan with the garlic, mix together, then add red pepper flakes, Italian seasoning, and salt. Mix together and continue cooking over medium heat to bring the sauce back to a slight boil.
Dice up the fresh basil, turn the heat down to low, then add the basil to the sauce.
Over medium heat, add the remaining 2 tbsp of coconut oil to another pan.
In a bowl, add a dash of sea salt and all the paprika to the shrimp, stir it all together, then add the shrimp to the pan, and heat throughly for 1-2 minutes (if the shrimp is raw, follow the package directions on the shrimp to cook throughly).
Add spinach to the shrimp until it begins to wilt, then add shrimp mixture to the pan with the sauce and mix.
Using the same pan that you cooked the shrimp in, add the spiralized zucchini and cook for 2-3 minutes or until soft, then remove both pans from the heat and mix the shrimp sauce with the cooked zucchini.
Add the food to plates and top with a dash of black pepper. Take a bite and yell, "Damn That's Good!".

Recipe Notes

Nutrition Info (per serving):

Calories: 344

Protein: 27g

Carbs: 5g

Fat: 24g

Low Carb Paleo Pasta: Shrimp Spinach Linguine

Advertisement

Leave a Reply Cancel reply