Oh, delicious shrimps! Feels like an eternity since the last time I had some. I love me some shrimps. But Solal doesn't. Like at all. I think he would rather eat garbage than shrimps.
Wait, maybe I'm exaggerating a little bit - I like to do that sometimes.
ANYWAYS, when I eat shrimps, like when I am making this Zucchini Pasta with Avocado Sauce and Shrimps, it means I am on my own. And the truth is, I don't mind that at all because it means I don't have to share my zoodles with avocado sauce.
This Zucchini Pasta with Creamy Avocado Sauce and Shrimps is kind of my new favorite lunch. I guess mostly because of the zucchini noodles aka. zoodles.
I mean, isn't it an amazing concept? All the pasta fun, none of the carbs. And since I'm on a low carb diet lately, this is exactly what I need! You will basically always find zoodles in my fridge, ready to be eaten.
To make zoodles, I use my new favorite kitchen toy called a Spiralizer. Thanks to this amazing little tool, your zucchini pasta will be ready in no time. Toss it with my creamy Avocado Sauce or fry them with veggies! Voila: A low carb, paleo dinner!
This creamy avocado sauce. Guys... don't get me started on this one or we'll still be here tomorrow night. See how creamy it is? YUM!
As I wanted to keep this healthy paleo pasta sauce simple, I based it on just avocado and added a bit of coconut milk for extra creaminess and smoothness. A squeeze of lemon and some drops of tabasco sauce take this creamy avocado pasta sauce to the next level!
If you tried this Zucchini Pasta with Creamy Avocado Sauce, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Zucchini Pasta with Creamy Avocado Sauce and Shrimps
This Zucchini Pasta tossed with a creamy Avocado Sauce and topped with Shrimps is a rich but totally virtuous low carb dinner! Whip this healthy Paleo zucchini noodle recipe up in just 15 minutes!
- 2 medium zucchini peeled
For the sauce
- 1 avocado
- ½ lemon juiced
- 3 tbsp coconut milk
- ¼ tsp tabasco sauce
- salt to taste
- 10 oz cooked shrimps 300 g, peeled (weighted with shells)
Using your Spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline (but I've never tried myself).
Combine all the sauce ingredients in your food processor and process until smooth. Scrape the edges of the bowl as needed.
Toss zucchini pasta with sauce, top with shrimps and serve.
I like my zoodles raw but you can also cook the zucchini in a non-stick skillet with a little olive oil for about one minute or less.
The coconut milk gives a very subtil coconut flavor (I honestly can't taste it). You can sub it with another milk.
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Click on the link or picture to see the recipe
This post contains affiliate links. It means that if you buy a Spiralizer via this link I will earn a small commission, at no additional cost for you. There, I said it. Thanks 🙂