Hey friends! How would you like to treat your family to a delicious well balanced dinner? One that looks like a 5 star restaurant meal but is seriously quick (just under 20 min) and easy to make? A meal that is made with whole foods and good for you nutrients? What if I told you it’s also a Whole30 approved, gluten-free and paleo-friendly dinner? Search no further lovelies, I got one just for ya!!
Last week I was doing the usual meal planning routine and going through my beloved red binder full of recipe printouts (so old school, right?? I mean who prints recipes nowadays?). For some reason, nothing sounded good. It was officially time to try something new. My recent go to for meal inspirations has been the Whole30 book and it didn’t disappoint this time! As soon I saw this recipe I knew it was time to bring my favorite zucchini noodles spiralizer back in the game!
The most difficult part of the recipe was preparing the homemade romesco sauce. I used to stay away from recipes with homemade sauces and dressings until I realized how easy they are actually to cook and what a flavor difference they make! Having said that, it’s fair to say that my first time cooking romesco was a bit of a disaster. The recipe calls for tomatoes instead of red peppers. I didn’t have enough on hand to give the sauce its traditionally beautiful bright red color. My version ended up more brown. Luckily the taste was better than the looks of it 🙂
Cooking the sauce took me less than 5 minutes and included toasting raw almonds, chopped onions and tomatoes with paprika and chili powder in a pan for 5 minutes. Wish you could smell the aroma in the house… I’d be very content with eating this with a spoon for lunch but… had to save it for the sauce. It’s all about sacrifices.
Next I added some olive oil and vinegar and whipped it with an immersion blender. That’s when I realized it wasn’t as pretty as on the picture but tasted marvelous nevertheless!
Once blended, I set the Romesco sauce aside. Side note: it can be made in advance and stored in the fridge for 5 days which is what I did. I’m pretty excited about the leftovers!
The rest can be prepped right before dinner time. Spiralizing zucchini took about 3 minutes including washing and peeling. This machine is the beast, you guys! Many times – and out of pure laziness – I’d opt for zucchini noodles instead of regular spaghetti because it’s so much easier to make 🙂 My family is slowly getting on board but still requests the traditional noodles.
Next, I heated a spoonful of ghee (you can use regular butter) in a pan, sauteed 1/4 chopped onion and some garlic for a few min then added the shrimp. Couple minutes is all these babies need! I remember being so intimidated by the shrimp a while back. Now it’s my favorite thing to cook, because it’s so easy and quick. All it needs is butter and garlic and you’re set!
To set the plate you toss shrimp over zoodles and top with some romesco sauce and parsley. This gourmet dinner looks like you slaved away in the kitchen for hours. Shhh.. don’t tell anyone it took all 20 minutes. After dinner we all said how much we appreciated that the dinner was so fullfilling yet it didn’t leave us feeling sluggish.
This paleo-friendly recipe is a good balance of protein and vegetables with healthy fats. I am excited to make it again soon! Here is the recipe, let me know if you give it a try.
Have a wonderful weekend!
- 4 medium zucchini
- 2 Tbsp cooking butter or ghee
- ¼ onion finely chopped
- ½ tsp garlic poweder
- 1 lb large shrimp
- 1 tsp salt
- ½ tsp pepper
- 2 tsp fresh parsley
- romesco sauce
- Peel the zucchini and use vegetable spirilizer or a julienne peeler to make zucchini noodles. Set aside.
- Melt butter in a pan over medium heat.
- Add onion and cook for 2 min, stirring.
- Add garlic and cook for 1 min.
- Add the shrimp and stir to combine. Cook for 2 min.
- Add ¼ cup of hot water to the pan and close the lid. Cook for another 4-5 minutes.
- Sprinkle the shrimp with parsley, toss and spoon over noodles. Top with romesco sauce and serve.