Spaghetti is a staple of many family dinner tables. But home cooks who want to veer away from traditional pasta without giving up their love of marinara can try the following, zucchini-inspired alternative to traditional spaghetti, “Z’paghetti Marinara with Shrimp,” courtesy of Lisa Lillien’s “Hungry Girl Clean & Hungry” (St. Martin’s Press).
Z’paghetti Marinara with Shrimp
Makes 2 servings
28 ounces (about 4 medium) zucchini
8 ounces (about 16) raw large shrimp, peeled, tails removed and deveined
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup Clean & Hungry Marinara Sauce (see below)
2 tablespoons grated Parmesan cheese
- Preheat the oven to 375 F. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
- Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
- Place zucchini noodles in the center of the foil and top with shrimp. Sprinkle with seasonings. Top with marinara sauce and Parmesan.
- Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 25 minutes, or until zucchini noodles have softened and shrimp are fully cooked.
- Cut packet to release hot steam before opening entirely.
- Transfer packet contents to a large bowl, and toss to mix.
Clean & Hungry Marinara Sauce
Makes 6 servings
3 cups canned crushed tomatoes
1/4 cup tomato paste
1 tablespoon white wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
- Combine ingredients in a large sealable container. Mix until uniform.
- Seal, and refrigerate until ready to use.
