Shrimp and Zucchini “Zoodles” with Hummus Sauce

Shrimp and Zucchini “Zoodles” with Hummus Sauce

Zoodles! Time to get on the Spiralizer train – this zoodle recipe is HOT. And oh so incredibly easy! Don’t own a Spiralizer yet? Get this one on Amazon. It’s on Prime. It gets to your door in 2 days. It’ll probably get there before you get your ingredients from Safeway. It’s probably on your doorstop right now. So go ahead and order your Spiralizer now. I’ll wait.

Got it? Great. Now let’s talk about what this thing does. The Spiralizer slices veggies in a spiral shape, which makes those thinly sliced veggies ideal for salads, noodle substitutes, and curly veggie fries. While the Spiralizer has many uses, I mostly use it to make Zoodles. They are “noodles” made of spiraled zucchini that can be used as a spaghetti noodle substitute. They’re ideal as a substitute for gluten-free, guilt-free and paleo-friendly recipes. And they’re shockingly delicious. So let’s get to Spiralizing!

Shrimp and Zucchini “Zoodles” with Hummus Sauce


Simple ingredients for a healthy meal (and wine for anti-anxiety)

This recipe uses a Spiralizer to make “Zoodles” and hummus to make a quick “sauce” in a recipe I call “delicious” (air quotes not necessary).

First, a few things I’ve learned about cooking Noodles:

  1. While you can boil these noodles in water for about 1-2 minutes, I’ve found better results from cooking them for about 3-4 minutes in a pan with the sauce
  2. They put off quite a bit of water when you sauté them, so use them with more concentrated sauces
  3.  Zoodles cook down quite a bit, so whatever looks like a lot of zoodles, double it. Each regular sized zucchini will yield the right amount of cooked zoodles for two people
  4. They are also great uncooked in salads, so I will spiralize more than I need, cook what I want, and save the rest for tomorrow’s salad
  5. If you want to spiralize hard veggies like sweet potatoes, don’t believe the online claims from the Spiralizer (or competitor brands). They just can’t do it without breaking your arm or the Spiralizer trying to get through those hard veggies. Instead, get this attachment for your KitchenAid to do hard veggies

1/3c pine nuts
3 sprigs parsley, leaves chopped coarsely (discard stems)
6 jumbo shrimp, peeled (I get mine from The Sea 2 U at our farmer’s market)
1/3c your favorite hummus or spread (I use Hummus Heaven Garlic Cayanne Pepper Hummus)
1tbs + 1 tsp olive oil
1tbs water
1 large zuchinni


Shrimp from The Sea 2 U

To toast the pine nuts, heat a non-stick pan on medium high (do not add oils) and add nuts. Watch closely and stir until pine nuts are fragrant and light brown. Be very careful as nuts burn quickly. Set aside for garnish.

In a small bowl, add 1 tbs of olive oil, hummus and water and whisk until combined. Use some of the hummus mix to marinate the shrimp.

In a non-stick pan over medium high heat, add 1 tsp olive oil until shimmering. Sauté shrimp until browned and crispy on the outside and until the white parts on the middle are opaque. Set shrimp aside in a warm place.


Perfectly cooked shrimp: browned on the outside and white parts no longer transulcent

In the same pan used to cook the shrimp, lower the heat to medium. Add hummus “sauce” and cook just until warmed and more liquid in viscosity. Add zucchini noodles and cook until completely coated in sauce and the noodles are el dente (about 2 minutes). Note: the zucchini noodles will let off water and should create a more liquid sauce. Add back shrimp to pan to coat.


Sauce will start a little thicker (see here), but turn saucier as water from noodles is drawn out

Serve in a bowl and top with chopped parsley and toasted pine nuts. Eat and feel good about (a) how fast Amazon ships and (b) how healthy you are!

Simon’s Roasted Pork Shoulder

Simon’s Roasted Pork Shoulder with Cabernet Sauce

My fiancé has excellent taste. And I’m not talking about style or taste in women (me!). I mean actual, physical taste. In another life, I’m sure he was a Grand Master Sommelier at some foofy restaurant. He can taste exactly what food pairs with a particular wine and what herb a recipe might be missing, so he makes a great partner in the kitchen. When we cook together, I usually write down general direction, Simon ignores everything but the important things, adds his own spices and techniques, and it always comes out flawless. This past Friday we made a roast for two of our lovely friends who live down the street. Since I had to work all day, I wrote down directions, left for work, and eight hours later I came back to Simon’s creation. And it was amazing. So I’m sharing his version of pork shoulder – feel free to change things and add your own personal touches too!

Simon’s Roasted Pork Shoulder

The key to this recipe is to order pork shoulder or pork butt (surprise! they’re the same thing!) from your local meat shop exactly this way:

  1. with the skin – this recipe yields a delicious crispy skin that adds amazing texture
  2. scored – the spices will sink down into the fat under the skin and keep everything seasoned and super juicy
  3. tied up – so the whole thing stays in one nice piece

Skin, fat, meat – YUM

The basics of this recipe are season, sear meat, sauté veggies, reduce wine, add broth, and roast for a really long time. It takes a lot of time, but not active time, so it’s a great recipe to make while you’re working from home or just doing house chores all day.

4 lbs pork shoulder, skin on and tied (yields enough meat for about 6 people)
2 tbs + 2tbs olive oil
1/2 onion, large diced
3 carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
3-4 cloves garlic, peeled and cut in half
2c good cabernet or zinfandel
1 tbs cumin
1 tbs paprika
1 tbs coriander
1 bay leaf
1 1/2c chicken stock
salt & pepper

Generously salt and pepper the pork butt and let rest on countertop for 45 minutes. This will allow salt and pepper to really sink into the meat.

Preheat oven to 250 degrees.

In a large dutch oven such as Le Creuset, heat up 2 tbs olive oil on medium high until shimmering. Sear the pork shoulder until brown and crispy all over, about 4 minutes on each side. Pay special attention to crisping the skin side. Remove pork and set aside. Add the remaining 2 tbs olive oil until shimmering. Add onions, carrots and celery and sauté until browned. Lower heat to medium and add garlic. Sauté until fragrant, but be careful not to burn the garlic. Remove garlic. Turn up heat to medium high and add red wine. Reduce (boil) red wine until 1/2 the liquid remains.

While the red wine is reducing, sprinkle pork shoulder all over with cumin, paprika, and coriander. Return pork to the pan, skin side up. Place garlic on top of the skin. Add the chicken stock and bay leaf.

Roast in the 250 degree oven for 3 1/2 to 4 1/2 hours with the top off. About every 45 minutes, baste all over with the pan juices. Once the temperature of the pork reaches 145 degrees, lower temperature to 150 degrees to keep warm.


Roast almost done!

Approximately 15 minutes before serving, remove pork from the dutch oven, set aside and cover wit aluminum foil. Place dutch oven on stovetop on medium-high heat and reduce liquids by about 1/3 to make a delicious sauce. Serve meat with sauce paired perfectly with your favorite red wine. Enjoy!

Completed dish – don’t forget the sauce!


I promised my neighbors that I’d post this creepy photo of Kevin drooling over Simon’s meat (heh, heh)

All done!