Shrimp Arrabbiata Zucchini Spaghetti
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Cooked & Loved · by Irena Macri★ 4.9 (7)

Shrimp Arrabbiata Zucchini Spaghetti

NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 63%
CARBS 20G19% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER9G TOTAL SUGAR
FAT 25G52% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Zucchini noodles topped with a quick shrimp arrabbiata sauce of tomatoes, garlic, and red pepper. A light, low-carb Italian dinner ready in under 30 minutes.

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Nutrition & ingredients

Ingredients

serves 2
  • 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)
PREP
15M
SODIUM
1259MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.