Zucchini noodle shrimp "pasta'

By tonya370

Ingredients

• For the shrimp:
• 1 can artichoke hearts, drained
• 1 tbsp olive oil + more to drizzle
• salt and pepper + 1/2 tsp garlic powder
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/3 cup diced red onion
• 1 14-oz can of diced tomatoes, no salt added
• 1 tsp dried oregano
• 2 tbsp fresh basil, chopped
• 2 large zucchinis, Blade C
• 1 cup cannellini beans, rinsed and patted dry
• 6-8 medium shrimp
• salt and pepper, to taste
• 1/2 tsp garlic powder
• cooking spray

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from inspiralized.com

Preparation

Step 1

My birthday has always been… interesting. While I’m trying to celebrate, someone’s out there to pull a prank on me. From the moment I wake up on my birthday, I’m on the lookout. Luckily most of the pranks are cute and sweet.

in TriBeCa to meet my family for my birthday dinner. On the way over, my mother called me and said she and my father got pulled over for speeding and got a ticket. I remember my mom saying, “I don’t know if we’re going to make it, Al. I’m sorry – we’ll update you in a bit.” I was really bummed! I love spending my birthday evening with my family (tonight, we’ll be celebrating at Bin14, a casual little wine bar in Hoboken.)

Lu put his arm around me and said, “Let’s just get to the restaurant and grab a drink.” We walk into the restaurant and the hostess and sommelier come over and tell us that my parents called and said that they couldn’t make it, that they’d be picking up the tab and to just enjoy ourselves.

Not much will change except that I am going to post Sunday – Thursday and take most Fridays off. I’ll need Fridays for cookbook writing and recipe development. Make sure you’re following me on

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1 14-oz can of diced tomatoes, no salt added

Preheat the oven to 425 degrees. Add the artichokes hearts into a baking tray and drizzle lightly with olive oil. Season with salt, pepper and garlic powder. Roast in the oven for 15 minutes.

Place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Add in the red pepper flakes, onions and cook for about 2 minutes. Then, add in the tomatoes, oregano, basil and season with salt and pepper. Let the sauce reduce for 10 minutes or until all the liquid has absorbed.

Five minutes into reducing the sauce, place a medium skillet over medium heat and coat with cooking spray. Season the shrimp with garlic powder, salt and pepper. Then, add the shrimp to the skillet and cook for 2 minutes, flip and cook for another 2-3 minutes or until shrimp are cooked through. Set aside.

When the sauce is done, add in the zucchini noodles, cannellini beans and artichokes. Cook for 3 minutes or until zucchini noodles soften. Plate into two bowls, top with shrimp and enjoy!

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