How To Make Zucchini Pasta Noodles
Low Carb Paleo Shrimp Spinach Linguine Recipe Using Zucchini Noodles
On today’s episode of Live Lean TV, I’m showing you how to make zucchini pasta noodles by featuring it in this low carb paleo shrimp spinach linguine recipe.
What’s up Live Lean Nation, welcome back to the kitchen for another cooking recipe video.
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Yes, we’re making pasta today, but we’re making it the Live Lean way.
Now before you stick your tongue out in disgust, trust me.
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Zucchini pasta noodles may sound weird if you’ve never tried it before.
However, when zucchini pasta noodles are spiralized and cooked properly, the texture is very similar to a traditional wheat flour pasta.
The key is to use a spiral vegetable slicer like this one.
Plus, zucchini is a super healthy pasta substitution.
Nutrition Benefits of Zucchini Pasta Noodles
- High in Antioxidants:Â keeps you looking and feeling younger.
- Lots of Vitamin C: 1 medium zucchini contains 50% of your daily needs.
- Low in Calories and Carbs: zucchini adds volume to your plate without a lot of calories and carbs.
On top of all the added nutritional benefits from the zucchini pasta noodles, you’ll also be lowering the calorie and carbohydrate amount of a traditional pasta recipe.
Nutrition Facts: Zucchini Pasta Noodles vs. Wheat Flour Linguine Pasta
Even though we consider zucchini a free food, just look at the calorie difference of zucchini pasta noodles compared to traditional wheat flour pasta.
Nutrition Facts: 1 medium Zucchini (spiralized into pasta)
- Calories:Â 33
- Protein:Â 2g
- Carbohydrates:Â 6g
- Fat:Â 0.5g
Nutrition Facts: 2 oz of Wheat Flour Linguine Pasta
- Calories: 200
- Protein: 7g
- Carbohydrates: 42g
- Fat: 1g
If you’re a pasta lover, this is not to say you can never eat traditional pasta again.
Swapping out regular pasta for zucchini pasta noodles is simply a healthier option, especially if you suffer from insulin resistance, and fat loss and overall health, is your goal.
With that said, let’s get into the recipe, starting with the ingredients.
How To Make Zucchini Pasta Noodles: Shrimp Spinach Linguine Recipe
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 4 Zucchini (I kept the skin on, but you can peel them as well)
- 3 tbsp Coconut Oil
- 2 cloves garlic (Diced)
- 20 oz Diced Tomatoes (Drained)
- 1/4 tsp Red Pepper Flakes
- 2 tsp Italian Seasoning
- To taste Sea Salt
- 3 leaves Fresh Basil (Substitute with 1-2 tsp dried basil if you like)
- 10 oz Frozen Pre-Cooked Shrimp
- 1/2 tsp Paprika
- Handful Spinach (Chopped)
- To taste Black Pepper
Ingredients
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- Trim off the ugly ends of the zucchini.
- Optional: You can remove the skin or leave it on like I did.
- Now I want to introduce you to my little friend, Mr. Veggetti. This is a very simple spiralizer tool we like to use use whenever we want to spiralize a food. There's a thick side and a thin side, however to create the zucchini noodles, we're going to spiralize it using the thick side.
- Take your zucchini and stick the end into the thick side of the veggetti, then twist it to spiralize the zucchini into noodles that look just like regular pasta, without all the added calories. We call zucchini noodles "free food". Side note: This will give you a good forearm workout as well.
- Repeat this step for all 4 zucchinis.
- Dice up 2 garlic cloves.
- Heat a frying pan over medium heat, then add in one tablespoon of coconut oil, 2 cloves of diced garlic, then cook until the garlic is soft.
- Add the 20 oz of drained diced tomatoes to the pan with the garlic, then mix it up.
- Add 1/4 tsp of red pepper flakes, 2 tsp of Italian seasoning, and sea salt to taste to the pan, and mix it up.
- Continue to cook the mixture over medium heat until it begins to sizzle a little and returns to slight boil. Once it reaches a slight boil, turn down the heat to a low setting.
- Dice up 3 leaves of fresh basil, or 1-2 tsp of dried basil, add it to the mixture, then appreciate all the colors. This is going to be so good.
- Heat a different pan over medium heat, then add in the remaining 2 tbsp of coconut oil to cook the shrimp.
- In a separate bowl, add 10 oz of pre-cooked frozen shrimp with the tails already removed, then spice it up with a little bit of sea salt and 1/2 tsp of paprika, then stir it all together.
- Add the spiced shrimp, with the tails removed, to the pan with coconut oil, and heat throughly for 1-2 minutes. Even though the shrimp I'm using is already pre-cooked, this process is just to heat it up. If you're using raw shrimp, it may take a little longer to cook throughly, so be sure to follow the package directions.
- Throw in a handful of chopped spinach to the shrimp mixture, mix it up, then heat until it begins to wilt.
- Once the spinach is wilted, remove the shrimp mixture from the pan, then put it in the pan with the marinara sauce mix, and stir it together.
- Using the same pan you cooked the shrimp in, add the spiralized zucchini noodles, stir it up, and set your timer to cook for 2-3 minutes or until soft.
- Once the zucchini noodles and the sauce is done, remove both pans from the heat, then add the cooked zucchini noodles to a big bowl, then top with the shrimp sauce mixture.
- Toss the ingredients together in the bowl.
- The last step is to add the "pièce de ré·sis·tance", by topping the food with some black pepper to taste.
- If you saved a little bit of the fresh basil, add a basil leave on top to make it look pretty, and feel free to add a little more pepper.
- Add the food to two plates, take a bite and yell, "Damn That's Good!". Trust me, it feels good to say it!
Nutrition Facts (per serving):
- Calories: 344
- Protein: 27g
- Carbohydrates: 5g
- Fat: 24g
All right there you have it guys.
I hope you enjoyed this old school cooking video post on how to make zucchini pasta noodles.
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Brad Gouthro is the founder of Live Lean TV, a media company focused on helping men and women “Live Lean” 365 days a year. Brad’s programs and content have helped millions of people all over the world learn how to get in shape, and more importantly, sustain it for life.
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