Love Italian pasta but looking for a healthier, lighter meal? This delicious shrimp Arrabbiata with zucchini noodle ‘pasta; will satisfy the craving while providing nutrients, protein and fibre. It’s low-carb, paleo, Whole30 and gluten-free.
Good pasta is one of my weaknesses, but I have long gotten used to many fantastic paleo pasta alternatives such as zucchini noodles, seaweed pasta or spaghetti squash. These ribbon-making friendly vegetables go with most pasta sauces and provide many beneficial nutrients and fibre. Today, I want to share one of my favourite (and super simple) sauces with a little twist.
What Is Arrabiata Sauce?
Arrabbiata sauce is a simple yet rich tomato sauce with lots of garlic, chilli and olive oil – all essential Italian flavours in one pot. It goes with so many things!
I love seafood – rich in omega-3s and essential minerals – so I often add prawns (or shrimp) or even tinned salmon to this sauce, but you can easily grill some chicken or add ground up beef or diced cooked sausage. For a vegetarian version, use some pan-fried mushrooms or add chickpeas.
How To Make Zucchini Spaghetti
The easiest way to make zucchini noodles or spaghetti is with a vegetable spiralizer. If you don’t have a spiralizer to make the zucchini noodles, you can easily use a vegetable peeler to make ribbons instead.
The key to cooking zucchini (courgette) noodles is to barely cook them at all. You literally warm them up in the sauce and they are ready to go.
Some people sprinkle raw zucchini noodles with salt and let them sit for a few minutes before rinsing underwater. This is done so that the zucchini can release some of its juices and not get too soggy when cooked. But, I find that if you cook it only for say a minute or two, you don’t have to do the salt thing at all.
Feel free to sprinkle with grated Parmesan or crumbled goat’s cheese, or some nutritional yeast flakes. Bon appetit!
More Nutritious Low-Carb Dinner Meals
- Vietnamese Meatballs With Broccoli Rice & Sriracha Mayo Drizzle
- Grilled Chicken & Roasted Tomato Salad
- Mongolian Chicken With Zucchini Noodles
- Surf & Turf Salad (Beef & Shrimp With Creamy Dressing)
- Cajun Lime & Honey Salmon With Tomato Cauliflower Rice
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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
- Using a vegetable spiralizer or a peeler, cut zucchini into noodle ribbons. You can simply slice it as well. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve in bowls with some grated cheese, if you like, or some fresh chopped herbs.
Notes
Nutrition
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It’s healthy meal .
Really good and very tasty. Thank you for sharing.
Thanks, Grace 🙂
So yumm, but why r the carbs so high in this.
It should actually be 20 grams per serving and not 31 grams. I checked the ingredients in the nutritional calculator and I think the canned tomatoes were inputted incorrectly. They pulled in the data for tomato sauce that’s maybe made with sugar, but I’ve just updated it with crushed canned tomatoes (with nothing added) and it’s more accurate. There is also 6-7 grams of fibre, so the net carbs are about 13-14 grams per serving. I hope this helps.
This is one of my all time favourite meals. When zuchinni is in season, this would be on the menu once a week! I’d tweak it here and there every now and then with different flavoured sauces, but otherwise, absolutely delicious!
Glad you love it, I do to. Irena
Quick, easy and very tasty. Good to replace pasta with courgettes
Works surprisingly well, doesn’t it? I love it with either seafood or chicken.
your recipes look delicious. i am eager to start cooking. many thanks
Amazing! I love to make prawn noodles. Thanks for sharing the recipe.
forgot to rate in first post!
Just made this dish, absolutely delicious! Thanks for sharing!
Super happy you liked it 🙂
I’m not easily imseesprd. . . but that’s impressing me! 🙂
Absolutely drooling! This looks immense – I’ll be over at yours in 10 minutes 😉
Come on over Georgie 😉
This looks scrumptious! Such beautiful colors.
Hi Irey!
Do you have a recommended brand of spiralizer?
Thanks in advance!
This looks fabulous! Love the simple ingredients and what a beautiful dish! Thanks for sharing!
Thanks 🙂 It is the simplest thing in the world.