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Paleo Zucchini Pasta with Spicy Shrimp Marinara {Whole30}

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.

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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!

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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 🙂

spicy shrimp pasta

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.

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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}

spicy shrimp pasta-10

Paleo Zucchini Pasta with Spicy Shrimp Marinara {Whole30}

An easy Paleo zucchini pasta with spicy shrimp marinara that's gluten free, grain free, dairy free, low carb and Whole30 friendly.
Author: Michele
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Lunch/Dinner
Cuisine: Paleo &amp, Whole30
Servings: 2 -4 servings
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4.75 from 4 votes

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

  1. Put your spiralized zucchini in a large bowl lined with paper towel and sprinkle with a large pinch of sea salt, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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What I Used to Make My Paleo Zucchini Pasta

Paleo zucchini pasta with spicy shrimp marinara that's Whole30 friendly, gluten free, dairy free, great healthy weeknight dinner!

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

Easy Pan Fried Meatballs

Michele

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!

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Reader Interactions

Reader Reviews & Comments

  3. 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!

    Reply

  4. 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.

    Reply

    • 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 🙂

      Reply

  7. 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.

    Reply


  8. 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!

    Reply

  10. 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.

    Reply

    • 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 🙂

      Reply

  11. 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 😉

    Reply

    • 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 🙂

      Reply


  12. 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!

    Reply

    • 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 🙂

      Reply

  17. 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.

    Reply

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