Creamy ‘Pasta’ Alla Vodka
So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it).
You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.
My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES.
It’s amazing. Really.
Lets get right to it!
Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food
Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven
Paleo Pad Thai from Kelly of Nosh and Nourish
Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness
And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!
How do you spiralize? What is your favorite spiralizer dish?
Creamy 'Pasta' Alla Vodka
- 1 tbsp grass-fed butter or extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 shallot, minced
- 1 14 oz. jar crushed tomatoes
- 1 14 oz. jar diced tomatoes
- 1/3 cup Tito's gluten-free vodka
- 1/2 cup full-fat coconut milk
- 1 onion, minced
- 1/4 lb. prosciutto, chopped
- 1/2 tsp red pepper flakes, more to taste
- 2-3 tbsp fresh basil, chopped
- Dash pink sea salt, more to taste
- Dash freshly ground pepper, more to taste
Creamy ‘Pasta’ Alla Vodka
This Cajun Garlic Shrimp Paleo Noodles recipe is the perfect 20 minute meal! Whole30-compliant, easy, and delicious with a little kick of spice!
Cajun Garlic Shrimp Paleo Noodles
This simple weeknight dinner isn’t complicated, but tastes absolutely fantastic! Using only a handful of ingredients this easy Paleo Noodle Bowl has tons of veggies and cajun garlic shrimp with a little bit of a kick.
Now, because this is paleo, there aren’t actually any noodles in this recipe. Instead I use zucchini noodles. I love my spiralizer. I use it at least once of week and usually don’t stray far from my beloved zucchini linguine. And it works perfect here as gluten free noodles!
- Cajun seasoning
- Avocado Oil
- Red Pepper
- Spiralized Zucchini
- Green Onions
Check out these other Paleo Shrimp Recipes:
- Cucumber Avocado Gazpacho with Shrimp
- Tequila Lime Shrimp
- Grilled Caesar Salad With Blackened Shrimp
If you like this quick weeknight paleo dinner, check out these others:
Cajun Garlic Shrimp Noodle Bowls
- 3 cloves garlic, crushed
- 3 tablespoons grass-fed butter
- 10-20 jumbo shrimps, detailed
- 1 teaspoon paprika
- Dash cayenne
- 1/2 teaspoon sea salt
- Dash red pepper flakes
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- Spiralize your zucchini using a spiralizer or even a mandolin will work, set aside
- Combine cajun seasoning in a bowl and toss with shrimp
- Heat butter and garlic in a pan over medium-high heat.
- Add in red pepper and onion and sauté for 3-4 minutes.
- Add in cajun shrimp and let cook until opaque.
- In a separate pan heat remaining tbsp of butter and lightly sauté zucchini noodles for 3 minutes.
- Place zucchini noodles in a bowl and top with garlic cajun shrimp and veggie mixture.
- Taste and add salt and seasoning as desired.