A few weeks ago a friend of mine posted on Facebook that she "may never eat pasta again" after discovering the Vegetti. The Vegetti is a hand held vegetable spiralizer that lets you turn vegetables like squash, zucchini, and carrots into thin cut spiral "noodles." Oh, and it is less than 20 bucks!! I was a bit skeptical, but thought I would give it a shot. It has become one of my all time favorite kitchen gadgets.
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Since starting Whole30 I have missed pasta so bad. Like really bad. Like had to talk myself out of cheating at least 3 times a week bad. So I was stoked to try the vegetti and see if I could have "pasta" again. I opted to go for alfredo (go big or go home, right?) using a Paleo Alfredo recipe made from cauliflower. In a word.... ahmayzing.
Shrimp Vegetti Alfredo Whole30
Shrimp Vegetti Alfredo is a super quick meal with tons of flavor.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1/2 pound shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cups cauliflower, chopped (1 head)
- 1/2 cup chicken broth
- 1 cup of coconut milk
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp Season All Salt
Instructions
- First, you want to make your alfredo sauce. First, microwave your cauliflower in a microwave safe bowl with a bit of water until soft.
- Put cauliflower, chicken broth, coconut milk, salt, and garlic powder into your food processor and puree until thin.
- This will take a few minutes. In fact, I may have let it go too long because it was very very thin…
- Next, sauté your shrimp in olive oil and season all salt until done, and add to alfredo sauce.
- Transfer sauce and shrimp into a pan and warm on the stove to let the flavors mix together well.
- Finish by spiralizing your zucchini and yellow squash using your Vegetti. This takes just a few minutes and actually was fun. As I said, I was skeptical before, so I was pleasantly surprised when this worked as well as it did.
- Bring a pot of water to a boil and add your spiralized “noodles” for 2-3 minutes, until they are the softness that you want them. Be careful – overcooking makes them mushy. (I have since learned that you can also sauté the “noodles” in garlic and olive oil for even more flavor!)
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 355Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 120mgSodium 1500mgCarbohydrates 19gFiber 7gSugar 9gProtein 20g
Drain your "noodles" well in a colander and serve like you would your favorite pasta alfredo dish!
Enjoy!
~Lynsey
Crystal says
I wonder if I could trick my picky, but pasta loving, child to eat the zucchini noodles. That gadget looks so neat! I can't wait to get one.
Shop with Me Mama (Kim) says
This is really a neat gadget to have in the kitchen! I love the pretty spirals it makes! Adds a nice touch to any yummy meal!
Heather says
I really need one of these gadgets!!! Thanks!
Kimberly Grabinski says
I am debating between a handheld one and one of the bigger ones with the crank handle. This looks good!
valmg @ From Val's Kitchen says
We got one of these. I had hoped it would make potato pasts but sadly that didn't work out so well.
Melissa says
This looks soooo good! I have been meaning to get a Vegetti!
HilLesha says
The Vegetti is really good! I use it to make zucchini spaghetti. IMO, it tastes way better than regular spaghetti!
Shell Feis says
This looks amazing Lynsey. I can't believe this is Whole 30 cooking. I can't wait to give this a try and see if I miss the pasta and heavy cream sauce.
Mellisa says
That is such a great idea. I have never used veggies in place of pasta.
Kathleen says
I still have not had Zucchini noodles, but I have heard so many people rave about them. Definitely need one of those nifty do dads so that I can make the noodles and try them out myself.
Digna D. says
Would love to try this. I can certainly use some new ideas when it comes to getting my son to eat more veggies. Your recipe looks yummy!
Valerie Remy-Milora says
We LOVE using different squashes as pasta substitutes! Sometimes I used them raw or when I want a little more flavor I sauté them in a little olive oil and garlic!
Emily Boronkay says
I throw the zoodles straight into the sauce. They cook up nicely, soaking up the flavor of the sauce.