3-4 tablespoons olive oil
2 cloves garlic, crushed
4 anchovy filets (optional)
1/2 pound peeled shrimp
1/2 cup chopped onions
1/2 red bell pepper, cut into small pieces
2 medium zucchini, “spiralized” into pasta (see note below) or cut into matchstick strips
Fresh oregano to taste, or about 1/2 teaspoon dried oregano
Freshly ground black pepper to taste
Shredded parmesan cheese (optional)
Heat the olive oil in a skillet, stir in the garlic and saute for a few minutes until it is soft. Add the anchovies (if using) and mash them with the back of a fork or spoon until they are blended into the oil. Stir in the shrimp and cook, stirring, until the shrimp is pink. Remove the shrimp from the skillet and set it aside.
Add the onions and red bell pepper to the oil mixture and saute them for a few minutes until soft. Add the zucchini “pasta” and cook, stirring, for 2-3 minutes. Stir in the cooked shrimp and the oregano. Divide the mixture into two pasta bowls, garnish with black pepper and cheese and serve immediately.
2 Servings (recipe can easily be doubled for more servings)
Note: My new favorite kitchen gadget is a Spiralizer, available on Amazon or in the kitchen department of your favorite store for about $30. You will probably find lots of uses for it, but it is worth buying just to make “pasta” out of zucchini. It is so easy and I am amazed at how much it tastes and feels like pasta. You just stick the zucchini into the gadget, turn the crank and out comes the pasta. No motor and super-easy to clean.
You may also now find pre-cut zucchini “spaghetti” with other packaged vegetables in the produce section of your supermarket.
I plan to experiment with my Spiralizer and come up with more recipes. Thanks to reader Dave Roberts for introducing me to this nifty gadget and for this wonderful recipe!