A quick and easy Paleo Zucchini Pasta with spicy shrimp marinara made with fresh herbs and packed with flavor. Healthy weeknight dinner idea that’s Whole30 friendly, gluten free, dairy free, and Paleo.
How are you guys doing today? I have to say, between getting sick last week and then going away for the weekend, I’m finally feeling normal again for the first time since last Tuesday.
The timing of everything worked out well – no one else got sick, and Adam and I got a weekend away from the kids to go visit his college friends for a yearly reunion at their lake house. Everyone had fun, it finally felt like “summer” because I not only saw water but went in it, and I didn’t do any work or even cook all weekend. It felt seriously strange, in a good way.
My parents stayed with the kids at our place and all went smoothly. We were gone for not even two days but it felt more like a week – does that ever happen to you? I didn’t even pressure myself to take pictures and barely had my phone at all. I think I was in desperate need of a weekend like that!
So right now, it’s Monday afternoon, and, playing catch-up-on-life is no joke! Especially since we’re actually going away again later this week to take the kids to Hershey Park. I will try very hard to be “fun mom” for Hershey Park – think I can do it?
We’ll see. And you guys will see too, since for this trip I definitely plan to take pictures! I’m realizing I’ll probably need to start thinking about bringing food for myself and planning all of that – not my favorite thing to do, but I’m going to be fun mom, not complain, and stock up on Larabars, nut butter, and spoons 🙂
Now, to get back to the recipe! I made another Whole30 Paleo zucchini pasta – mostly because the one I made a few weeks ago – with scallion avocado sauce and chicken was so good that I wanted more. But of course, I needed it to also be totally different, for the sake of variety.
I grabbed some shrimp and fresh herbs and put together a quick and easy spicy marinara sauce that will work perfectly for a weeknight dinner and makes great leftovers the next day, too. I know, because I ate it 3 days in a row and it totally held up.
I hope you guys have your spiralizer ready to go! I’ve been using this one for two years now and it’s help up really well. I spiralize mostly squash and sweet potatoes and for my needs, it’s absolutely perfect. Let’s get started!
Paleo Zucchini Pasta with Spicy Shrimp Marinara {Whole30}
Paleo Zucchini Pasta with Spicy Shrimp Marinara {Whole30}
Ingredients
- 3 small-med zucchinis peeled and spiralized
- 8 oz shrimp peeled and ready to cook
- generous pinch sea salt
- 1/4 tsp smoked paprika
- 1 tbsp cooking fat of choice
- 1 15 oz can organic diced tomatoes drained
- 1-2 tbsp olive oil
- 2 cloves garlic* chopped
- 2 tsp Italian seasoning blend
- 1/4 cup chopped fresh basil
- 1/2 tsp salt or to taste
- 1/4 tsp crushed red pepper
Instructions
-
Put your spiralized zucchini in a large bowl lined with paper towel and sprinkle with a large pinch of sea salt, set aside.
-
In a medium saucepan over medium heat, add the olive oil and cook the garlic in the oil until just softened.* Add the tomatoes, Italian seasoning, crushed red pepper and salt, stir and heat until just boiling. Turn the heat down to low, add the fresh basil, and allow to gently simmer.
-
While the sauce simmers, heat a large skillet over med-hi heat and add your cooking fat. Sprinkle the shrimp with a generous pinch of sea salt and the smoked paprika, then add to the hot skillet.
-
Cook 2-3 minutes on each side until lightly browned on the outside and cooked through. Remove from heat and add to the simmering tomato sauce.
-
Heat the same skillet once again over med-hi heat. Make sure the zucchini noodles are drained of excess water and add them to the skillet, stirring and cooking for about 2-3 minutes, until just softened. Don't overcook - they get more watery the longer they're cooked for.
-
Remove sauce from heat and toss with the zucchini pasta in a serving bowl. Garnish with extra fresh basil if desired, and serve warm. Enjoy!
Recipe Notes
*For low FODMAP, omit the garlic or replace the olive oil with garlic infused oil, by cooking the garlic in the oil and then removing the garlic.What I Used to Make My Paleo Zucchini Pasta
Want more Paleo and Whole30 dinner recipes? Try one of these!
Zucchini Pasta with Chicken and Scallion Avocado Sauce
Smoky Dill Grilled Shrimp Salad
Chicken Cobb Salad with Buffalo Ranch
Loaded Chili Sweet Potato Fries
Do you have to pack food for yourself when you go away? What are your go-tos?
Favorite shrimp recipe? Favorite way to eat zucchini pasta?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Hi! I'm Michele. Paleo eater and recipe creator, runner, and mom of 3. Welcome to my blog, where we obsess over all of it and love every minute! (It's way fun over here, promise.) Stay a while to eat, run, and rant with me! 
Glad you had a good time away! I always pack a bunch of lara bars when I travel but usually thats about it. Its always nice to have at least some snacks and not have to rely on buying stuff.
I never eat larabars anymore except when I go away somewhere, at least I don’t get sick of them 🙂 Have to stock up!
yay for Hershey! you will have to tell me where you are staying! you will have so much fun, we love it there….I order this dish at two restaurants by me – cirellas and andreas 25 – I love it!
We’re staying at the lodge! So much to get done before we go, need to gear up.
This recipe looks so good! I got my spiralizer last week, haven’t tried it yet but now I really really want to! Glad to read you had a great time! As much as I like cooking, no cooking sounds like a real vacation! Between my son’s special diet and my special diet, I usually cook 5 different meals a day… so a day without cooking feels strange for sure… but in a good way!
It really did feel like a vacation! It’s seriously insane how much cooking we wind up doing in a day.
This is one of my favorite ways to eat shrimp and to eat zucchini pasta! I also love to make a really simple, but utterly delicious, mustard sauce that is one of my staples.
Yum I’d love to try a mustard sauce!
Hershey Park was one of my favorite trips! This was way before celiac so it was much easier then haha. Lately I’ve been loving shrimp with just lemon and dill. With zoodles, of course.
At least for the kids, I’ll be leaving the healthy eating rules at home lol 🙂 For myself to some extent too, or maybe just eat the larabars and move on, we’ll see! And I love that shrimp zoodle combo too 🙂
Oh yum! This sounds amazing. Good luck at the park! I think I would feel the same.
I never got to go as a kid, I’ll have to remember that! I’m sure it’ll be a blast 🙂
When I’m on vacation I prefer not to pack food. I like to hunt and forage for stuff (in stores not in the wilderness 🙂 ). It can end up biting me in the bum but I prefer to not have to think about it ahead of time. It’s part of the vacation feel for me.
I hear you – it definitely takes away from that fun traveling feeling. Most of the time I hope I don’t have to eat what I pack!
I’m new to your blog and so far I’m really, really enjoying it! Thank you for putting up pictures of the products you used for this dish. It is so very helpful!
Glad it’s helpful to see the products there! And welcome – happy you found me!
I’ve been eating so much shrimp lately and loving it. Tomato sauce sounds like an excellent addition! Have so much fun in Hershey – I’ve never been, but it’s on my very long list!
I’ve never been either! Hopefully I can enjoy it as a grown-up, lol!
yum!!!! this looks so delish!! I love zucchini noodles so much. I am totally with you on the prep for a trip. I always take tons of snacks, but I am always glad to have healthy choices on hand.
Half the time I don’t even wind up eating what I bring, but definitely worth it to have just in case it’s needed. I’m all in with zucchini noodles still since they’re so easy to make 🙂
I love those times away where you barely take any pictures or whip out the phone. It sucks for blogging, but it’s so SO needed since we spend so much time on the computer anyways. Going out to the lake is seriously the epitome of summer, especially when you end up doing some swimming 😉
Yeah, I needed to 100% unplug (with the exception of Sun morning) to make it really worth it! And so glad I got to swim – not so easy to come by these days 🙂
Oh these zoodles just made me drool! Glad you got some time alone with hubby, I think it is the key to keep things well and alive. I too have (four) kids and swear on the magic of a weekend away with no kids! Thanks for sharing your story and amazing recipe, I want to make this… like, right now!
It really is so necessary but also really hard to actually make it happen! And hope you do make this – it’s easy and very adaptable 🙂
This recipe looks spectacular! I haven’t tried zoodles with a marinara yet, so I’m excited to give it a shot! Thanks for posting!
This is great – hope you try! And you can determine how spicy you want it based on the red pepper 🙂
Yum–marinara! I haven’t had that in awhile. Sounds like a delicious summer dish!
I’m a marinara lover. And pizza sauce. That will be next on my list!
This is a dinner I would totally enjoy! It looks so delicious! Have a fun trip to Hershey!
Looks great Michele!! Just added to my Weekly Meal Plan 🙂
My husband and I enjoyed this very much. Used fire roasted crushed tomatoes. Was enough for dinner between the two of us. Thank you for this yummy recipe.
Great! Thrilled to hear you liked it 🙂
Used the fire rosted tomatoes! This was soooo good. Will definitely make it again.
So happy you liked it!