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Prepare for a life-changing moment. If you haven’t experienced all that is “zoodles” — i.e. zucchini that’s been cut into thin spiral pieces that resemble noodles — you’ve been missing out. It’s healthy, delicious and works with just about any recipe. You can do this with carrots, sweet potato, beet, you name it, too. It’s such a movement, there’s an entire blog called Inspiralized, dedicated to it!

My husband and I have been trying to eat healthier, and lower our carb intake, so we purchased this spiralizer from Amazon for just $30, and began cooking. The result: It’s even faster than boiling and cooking pasta, has a more authentic pasta feel compared to spaghetti squash (though I’m also a fan!), and makes for a creative new way to eat your veggies.



Lemon Basil Pesto/Dressing:
  • 2 cups basil, stems removed (packed)
  • 1/3 cup sliced almonds, divided
  • 2 garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup olive oil, plus more as needed
  • 1 tablespoon red wine vinegar
  • 1 lemon, zested
Zucchini Noodles and Grilled Shrimp:
  • 1 pound shrimp (26 – 30 count, peeled and de-veined)
  • 5 medium-sized or 3 large-sized zucchinis
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup halved cherry tomatoes {I ommitted}
  • Feta cheese, sprinkle to taste


  1. In a high powdered blender combine basil, 1/4 cup sliced almonds, garlic, shallot, red pepper flakes, 1/2 cup olive oil, red wine vinegar and lemon zest. Pulse on medium until evenly combined and smooth. Season with salt and pepper as needed and set aside.
  2. Place the remaining almonds in a small skillet over medium high heat to toast. Shake pan every few seconds, until the almonds turn just golden brown. Remove almonds from heat and set aside. Note: You can also put them on tin foil, and toast in a toaster oven. Just watch closely.
  3. Heat one tablespoon of olive oil over medium high heat. Add shrimp and season with salt and pepper. Cook shrimp for 6 – 8 minutes until fully cooked and pink, and add two heaping spoonfuls of the lemon basil dressing into shrimp and toss to combine. Transfer seasoned shrimp to a clean bowl and set aside.
  4. Using a vegetable spiralizer or mandolin, cut zucchini into thin spaghetti shaped noodles. Add zucchini noodles to the same pan used for the shrimp and sauté for 1 – 2 minutes over medium heat until just tender. Season the zucchini noodles with salt and pepper and then toss with an additional two heaping spoonfuls of the lemon basil dressing. Turn heat off. Reserve any extra lemon basil dressing for another use.
  5. Toss seasoned shrimp with the zucchini noodles and cherry tomatoes. Taste and adjust  seasoning as needed.
  6. Put in dish, top with toasted sliced almonds and feta cheese. Serve immediately




zucchini noodles with pesto and shrimp

recipe adapted by what’s gaby cooking {& featured image}