spiralizing recipes - shrimp feta olives

shrimp feta olives



  • 3 large zucchinis

  • ½ lb. medium shrimp (peeled and deveined)

  • 1 garlic clove (minced)

  • 2 tbsp olive oil

  • Salt (pinch to taste)

  • Black pepper (to taste)

  • 12 oz. ounce crushed tomatoes (canned is okay)

  • ½ onion (chopped)

  • ½ head fennel (cored and thinly sliced)

  • ¼ cup green olives (pitted and chopped)

  • ¼ cup white wine

  • 1 tbsp oregano

  • ¼ cup feta (crumbled)


  • Make “pasta” strands out of the zucchini with your Veggetti. Blanche or boil to taste. Drain and save 1 cup of the water for later.
  • Heat 1 tbsp olive oil in large pan over medium heat and add shrimp. Cook for 3 to 5 minutes, or until they are pink in the middle. Put shrimp on plate and set aside.
  • Put the remaining oil in the pan and add onion, garlic and fennel, salting and peppering to taste. Cook for 5 minutes or until brown.
  • Stir in the tomatoes and wine and simmer for 5 to 7 minutes.
  • Next, add the olives, pasta and shrimp, along with the extra cup of water that you saved earlier. Heat and stir for 3 to 5 minutes, then serve with oregano and feta as toppings.

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