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Low Carb Paleo Zucchini Pasta: Shrimp Spinach Linguine

How To Make Paleo Zucchini Pasta

What’s up Live Lean Nation, welcome back to the kitchen.

On today’s episode, I’m showing you how to make a low carb paleo recipe, using zucchini pasta.

Now before you stick your tongue out in disgust, trust me.

Zucchini pasta may sound weird if you’ve never tried it before.

However, when zucchini pasta is spiralized and cooked properly, the texture is very similar to a traditional wheat flour pasta.

The key is to use a spiral vegetable slicer like this one.

Paleo Zucchini Pasta: Shrimp Spinach Linguine

Plus, zucchini is a super healthy pasta substitution.

Nutrition Benefits of Zucchini Pasta:

  • High in Antioxidants: keeps you looking and feeling younger.
  • Lots of Vitamin C: 1 medium zucchini contains 50% of your daily needs.
  • Low in Calories and Carbs: adds volume to your plate without a lot of calories and carbs.

On top of all the added nutritional benefits from the zucchini pasta, you’ll also be lowering the calorie and carbohydrate amount of a traditional pasta recipe.

Zucchini Pasta vs. Wheat Flour Linguine Pasta:

Even though we consider zucchini a free food, just look at the calorie difference of zucchini pasta compared to traditional wheat flour pasta.

Nutrition: 1 medium Zucchini (spiralized into pasta):

  • Calories: 33
  • Protein: 2g
  • Carbohydrates: 6g
  • Fat: 0.5g

Nutrition Info: 2 oz of Wheat Flour Linguine Pasta

  • Calories: 200
  • Protein: 7g
  • Carbohydrates: 42g
  • Fat: 1g

So if you’re a pasta lover, this is not to say you can never eat traditional pasta again.

It’s simply a healthier option, especially if you suffer from insulin resistance, and fat loss and overall health, is your goal.

So with that said, let’s get cooking, the Live Lean Way!

Zucchini Pasta: Shrimp Spinach Linguine Recipe

Paleo Zucchini Pasta: Shrimp Spinach Linguine

Print Recipe
Paleo Zucchini Pasta: Shrimp Spinach Linguine
If you love pasta, you're going to love this low carb paleo zucchini pasta option.
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
  1. Trim off both ends of the zucchini, then spiralize the zucchini to create the noodles (we used the veggeti on the thick side).
  2. Dice the garlic cloves, then over medium heat, melt 1 tbsp of the coconut oil in a pan, then add the diced garlic, and cook until soft.
  3. Add the drained diced tomatoes to the pan with the garlic, mix together, then add red pepper flakes, Italian seasoning, and salt. Mix together and continue cooking over medium heat to bring the sauce back to a slight boil.
  4. Dice up the fresh basil, turn the heat down to low, then add the basil to the sauce.
  5. Over medium heat, add the remaining 2 tbsp of coconut oil to another pan.
  6. In a bowl, add a dash of sea salt and all the paprika to the shrimp, stir it all together, then add the shrimp to the pan, and heat throughly for 1-2 minutes (if the shrimp is raw, follow the package directions on the shrimp to cook throughly).
  7. Add spinach to the shrimp until it begins to wilt, then add shrimp mixture to the pan with the sauce and mix.
  8. Using the same pan that you cooked the shrimp in, add the spiralized zucchini and cook for 2-3 minutes or until soft, then remove both pans from the heat and mix the shrimp sauce with the cooked zucchini.
  9. Add the food to plates and top with a dash of black pepper. Take a bite and yell, "Damn That's Good!".
Recipe Notes

Nutrition Info (per serving):

Calories: 344

Protein: 27g

Carbs: 5g

Fat: 24g

All right there you have it guys.

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