Shrimp & Zoodles with Marinara

I was never a fan of zucchini until I tried zoodles. I received a Vegetti as a gift, and my whole family giggled about the name of the device for days. I initially tried the Vegetti with cucumber, but it didn’t work well. I knew I would have to try zucchini, so I reluctantly looked up some recipes. Now I’m a total convert. This zoodles and marinara recipe has become a summer staple for us.

We get lovely zucchini through our membership in a local food club. Zucchini are the ideal veggie for spiralizing because their shape and texture make it easy. The zoodles take on the flavors of the other ingredients in the dish. I’ve made them with homemade marinara and store-bought, with ground beef, ground turkey, and now shrimp. It is a flexible dish, one of my favorite qualities in a recipe. It is very tasty too. You pretty much can’t go wrong with marinara, meat, and some noodles. This is a fun, easy, and healthy supper.

Shrimp & Zoodles with Marinara
Recipe by Hillary Huber
 
Makes 2 large servings
 
Special equipment
Spiralizer, like the Vegetti
Shrimp peeler and deveiner (optional)- we got ours at a little seafood shop on the Texas coast
 
Ingredients
1 tsp oil of choice (I used home-rendered lard)
1 onion, chopped
5 cloves garlic, minced
2 zucchini, spiralized
6 oz shrimp, peeled and deveined
2 cups marinara (more or less depending on how saucy you like it)
A couple sprigs of parsley
 
Instructions
Heat oil over medium heat. Add onion and cook until soft, about 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 1 minute. Add zucchini and stir frequently until soft, another 5 minutes or so. Stir in the marinara and continue cooking a few minutes until the sauce is bubbling. Then add the shrimp, basting in sauce. Cook until shrimp are opaque, 3-5 minutes. Remove from heat as soon as the shrimp are cooked through. Garnish with parsley and serve.