Oh my God, I just bought a new spiralizer from Amazon. They had a 5 blade one which is really nice and that is the one I bought. I used the angel hair pasta cutter. I washed and cut the ends off of the 6 zucchinis and left them unpeeled and proceeded to spiralize them then added it to a bowl to set them aside for later.
The picture of my spiralizer is on my Instagram page. If you end up with the what looks like to be a core of the zucchini after making the zucchini pasta, don’t worry just cut them in to tiny pieces and add them with the uncooked zucchini angel hair for cooking.
Add 1 oz of olive oil to a cast iron skillet and sautee for 5 minutes on high heat then remove and set aside. Now it is time to make the sauce. I added 1 oz of olive oil and turned the burner on to high heat. I peeled and cleaned 1 lb or 1 kg of shrimp and sauteed the shrimp until they are all nice and pink.
I removed shimp from heat and added 1 oz of olive oil and added 1 onion or shallot cut in to half moon slices. I added in a mortar and pestle 1 pinch of black pepper corns and ground them in to a coarse powder and set this aside. I added 3 cloves of garlic chopped and sauteed until the rawness went away.
I added 1 pinch each of marjarom, thyme, basil, oregano and rosemary. I added the black pepper I have ground earlier with either or 2 pinches of vegtea seasoning or 1 bullion cube. If you are using vegtea seasoning, don’t add bullion cubes. You do not want salty food. Add 3 dashes of maggi or knorr aroma, 3 tbs of lemon juice and 2 tbs of tomato paste.
Add 2 cups of water and bring the heat down to low. Keep stirring until you got a really nice sauce and let it thicken just a little. Add the shrimp that has been cooked earlier and stirr it in to the sauce and cook it for 5 minutes. Add the zucchini pasta to this sauce and fold it gently until it is well covered in the sauce. Remove from heat and cover for 10 minutes.
Enjoy with garlic bread.
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