It’s 2017 and I’ve only recently heard of a “spiralizer” last week. I made up for my naiveté by purchasing one on the weekend.
As someone who’s recently caught the cooking bug (or maybe it was dormant all along?), I never realized the endless possibilities of this playful gadget until I tried it out myself.
From zucchinis to sweet potato and cucumbers, creating beautiful strands of spiralized food has never been more fun. Not to mention: if you come from an Italian family, long strands of tasty goodness doesn’t always have to mean yeasty carbs.
This playful gadget gives you the opportunity to create edible pasta from fruits/ veggies . Bonus points : it’s healthy!
From thick wavy strands to thin beautiful ones, the preference is all up to you.
Add in the desired veggies into the contraption, turn it clockwise and voila : insta noodles!
The act of seeing your veggies transform into beautiful strands will bring out the inner child in you. No more easy bake oven simulations, you’re getting the real deal!
With all the fresh basil growing at unquestionably tall levels at my boyfriend’s place, I decided to opt for fresh pesto with zucchini and shrimp.
Lo and behold here’s what you need to get the zoodle party for two started :
- 3 zucchinis, ends trimmed then spiralized.
- 2 handfuls of cherry tomatoes (1/2 cup)
- A pound of shrimp (deveined preferable)
- 1/4 cup of pesto sauce
Tip– When placing it into the spiralizer, cut the zucchini in half first, it’ll be easier to handle . Once it’s set in tightly, turn it with consistent force that way you’ll get consistently beautiful tresses of zoodles.
Food for thought: Italians are obsessed with zucchini, maybe it’s all the vowels in the word?).
Recipe for Pesto Sauce:
- 1/2 cup fresh basil leaves
- Handful of Pine nuts (optional)
- 1/4 cup of Parmesan Cheese
- 1/3 cup of Olive Oil
- 2 cloves of chopped garlic
-> If you’re making pesto from scratch:
Step 1 : Mix in the basil leaves, pine nuts, garlic, parmesan cheese in a food processor.
**If you’re using store bought pesto : Some jars may NOT recommend to heat it up. If so, leave the jar out at room temperature and mix the pesto in afterwards with the zucchini once it’s prepared.
Step 2 : Add a steady stream of olive oil intermittently . You’ll know once it’s done when the mixture is consistent and not lumpy.
Step 3 : With a rubber spatula, scrape off all the hidden goodness in the corners. Once done, set aside.
Step 1 : After zucchinis are spiralized, I highly recommend you trim the length (unless you’re into eating Rapunzel length food). Set aside.
Step 2: Turn stove on medium high heat . On a skillet, add olive oil and chopped garlic (2-3 cloves) . Cook shrimp for 2-3 minutes, turning halfway and tossing over frequently.
*Tip : to prevent a scorch storm from taking place, PAT DRY the shrimp before placing in the skillet. Water fused with oil = scary business.
-> If they’re frozen, place shrimp in strainer and run cold water on them for approximately 2-3 minutes. Pat dry on paper towel.
Step 3 : Add garlic and shrimp in. Once the shrimp are fully cooked (color changes from transparent to white) set aside in a plate.
Step 4: Add zoodles in. Tossing frequently. Sprinkle salt and pepper. Garlic (if you’re into that). If applicable, add pesto sauce in ( read instructions beforehand to see if it’s safe for jar pesto). Cook until tender but not mushy (approx 5 minutes).
Step 5 : Sprinkle parmesan cheese on top. Serve and enjoy!
Do you have any spiralizer recipes you’ve tried? Have you tried this one? Comment below! :