Leeky Shrimp Zoodles

Zoodles are all the rage these days, and it’s safe to say I’ve jumped on the zoodle bandwagon! Having a spiralizer at my disposal has been incredible (thanks, mom and dad!) as it’s so easy to substitute veggie “noodles” for pasta!


This Leeky Shrimp Zoodles is adapted from a Rachael Ray recipe for Leeky Shrimp Linguine (originally found in her magazine – I don’t have the exact recipe anymore!). This has been a staple with my family for times when my dad, and his poor shellfish allergies, are out of town. While we used to make this with pasta (which is equally as delicious), we have recently been subbing in zucchini noodles – delish!


Enjoy this for a quick, yummy and healthy dinner!

Leeky Shrimp Zoodles

*serves 2-4*

(adapted from Rachael Ray’s Leeky Shrimp Linguine)

  • 1 lb. shrimp (I used peeled, deveined tail-off cooked shrimp from Trader Joe’s)
  • 2 cloves garlic, minced
  • 2 tbsp. lemon zest
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 2 tbsp. extra virgin olive oil
  • 3/4 leeks (the white part!) – cleaned, cut length-wise, then sliced thin
  • 1 tbsp. extra virgin olive oil
  • 1/4 cup dry white wine
  • 4-5 zucchini, spiralized
  • 1 tbsp. extra virgin olive oil
  • salt and pepper, to taste
  1. In a small bowl, combine shrimp, garlic, lemon zest (+ an optional squeeze of lemon!), pepper flakes and 2 tbsp. extra virgin olive oil. Set aside.
  2. Add 1 tbsp. extra virgin olive oil to a deep skillet, add zoodles (spiralized zucchini) and toss while cooking on medium heat to desired tenderness. (I slice my zoodles smaller prior to cooking). Turn to simmer.
  3. Add 1 tbsp. extra virgin olive oil to another deep skillet and heat to medium. Add sliced leeks and season with salt and pepper. Cook until slightly brown-edged. Add shrimp mixture and heat through. Add wine, cook down slightly, then combine with zoodles.
  4. Enjoy!

Happy zoodling! XOXO!



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