Zucchini pasta with shrimps

What to say about zucchini pasta?

… maybe it is best to say nothing!

… Maybe it’s really best not to say anything about them to you – me – me who really loves pasta in all shapes; – me to whom there was a big questionnaire “hanging over my head” when I first tried the zucchinis in the pasta form.

Yes – I will not tell you anything … not even that you can eat these spaghettis as much as you can – without fear of going to the beach; without fear of weight in the stomach and without the guilty conscience!

Maybe I should just write you a recipe?

Ingredients – for 2 people

  1. 2 medium sized zucchini
  2. 200 g of cleaned shrimp tails
  3. 2 dcl of cooking cream
  4. 1 dl of white wine
  5. 2-3 cloves of garlic
  6. parsley
  7. salt
  8. pepper
  9. olive oil



  1. Turn on the heat on the stove to a low. In a pan drizzle a bit of olive oil and put the pan on the heat. Let the oil warm a bit
  2. Crush the garlic cloves and put them in the pan, let them sizzle a bit to let out their oil and smell.
  3. Add the shrimp tails in. It does not take them long to cook, just a couple of minutes. They turn white when they are ready.
  4. Pour white wine over the shrimps and let it cook for a minute or two.
  5. After the wine has been reduced pour in the cooking cream and leave it for a minute so it gets warm. Take it off the fire and add salt, pepper (to your taste) and parsley (a hand full of chopped ones).

Zucchini pasta

  1. The easiest way to make them is on a Zucchini Pasta Maker. There are ones to buy over Amazon and e-bay from 7$ to around 25$
  2. Don’t have one on hand?  Never fear. There are ways you can create zucchini noodles without a spiralizer.
    1. Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. Here’s a guide to peeling vegetables quickly, with no cut fingers!
    1. Use a knife. Carefully carve strips from the zucchini, working until you reach the core. These ones will look more rustic and have a thicker bite than peeled ones.
    1. Use a greater. For short, rice like zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.
  3. Put a bit of olive oil in a deeper pan and warm it on the stove. Put pile after pile of zucchini pasta on it, stir it a few times to soften them up and remove them directly on to a plate
  4. Pour the sauce over them and eat up.


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