While the sauce was simmering, I used my Paderno Spiralizer to make a big pile of zoodles (zucchini noodles). You can make a bunch of zoodles in just a couple of minutes. I salted them and wrapped in paper towels to absorb the extra moisture they release and set it aside for 15 to 20 minutes. I lightly sauteed them in a bit of olive oil and seasoned with a pinch of sea salt. I served the zoodles in big pasta bowls topped with the rich and thick Creamy Shrimp & Chicken Marinara and then topped with shredded Parmigiano Reggiano. It was delicious and the addition of cream balanced the spiciness of the sauce which went excellent with the shrimp and chicken. If you've never made zoodles, click on the link to see my little tutorial on how to make non-watery zoodles using a Paderno Spiralizer: How to Make Non-Watery Zoodles. I snapped a few photos of our meal below. Enjoy!
|I used half of this bag and sealed the other half back up and popped it back in the freezer|