Summertime means a lot of things to me. And the meaning of summertime has changed as I’ve gotten older.
For instance, when I was a little girl, summer meant more arts and crafts and day camp. In high school, it meant summer reading and sports camps. In college, it meant internships and spending time with friends that were home from school.
Post college, it meant (and still means) spending as much time outside, outdoor BBQs, sun dresses, and enjoying great cocktails (outside).
Now that I’m #inspiralized, I get to add one more thing to my meaning of summer: zucchini noodles.
I’ve been dreaming of making a spicy vodka sauce with zucchini noodles for awhile, and I’ve been saving it until it was a bit closer to true summertime.
Actually, summer will have an extra special meaning this year and for the rest of my life, because it’s our wedding anniversary! June 20th was our wedding (you can see recaps part 1, 2, and 3), so now when I think of the summer, I think of the best day of my life (so far, of course!)
For those of you who have celiac’s, avoid gluten for dietary preferences, or are simply trying to cut down on their gluten intake, this recipe is 100% gluten-free. And yes, it has vodka in it! For this recipe, I used Stoli Gluten Free vodka to add that vodka sauce kick. Stoli Gluten Free is made with naturally gluten free ingredients, 88 percent corn and 12 percent buckwheat. Pretty cool!
And I have to say, this vodka is so smooth! There are very few vodkas I like, because usually they’re way too alcohol-tasting, but this Stoli doesn’t disappoint. So, those of you who are gluten-free can now enjoy vodka sauces – you’ll just have to make them yourself! But it’s easy, because all you’ll need is a few simple ingredients and the Inspiralizer!
The basil is key here – so don’t skimp on it! It adds a freshness to this spiked pasta sauce and complements the flavors of the shrimp. If you can’t have shellfish, chicken will work just fine and if animal protein isn’t your jam, have it as is, or toss some cannellini beans for protein.
Note: This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 tablespoons extra virgin olive oil
- 1 pound shrimp, peeled, deveined
- salt and pepper, to taste
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes (or less if you don’t like it too spicy)
- 1 (14.5 ounce) can crushed or diced tomatoes
- ¼ cup vodka (I used Stolichnaya)
- ¼ teaspoon dried oregano
- ¼ cup coconut cream from a can of lite coconut milk
- 4 medium zucchinis, Blade C, noodles trimmed
- 3 tablespoons chopped fresh basil leaves
- Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the shrimp, season with salt and pepper and cook for 1-2 minutes per side or until C-shaped and opaque. Transfer the shrimp to a large plate with a slotted spoon or tongs and cover with foil or something to keep warm.
- Immediately add in the onions, garlic and red pepper flakes to the skillet used to cook the shrimp and cook for 3-5 minutes or until onions soften. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens, about 10 minutes. Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.
- Meanwhile, place another large skillet over medium-high heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently, until al dente, 3-5 minutes. Drain into a colander and then divide into four plates and set aside.
- Once sauce is done, add back in the shrimp and toss to coat. Stir in the basil, season with more salt if needed, and portion out over the bowls of zucchini noodles. Garnish with extra red pepper flakes.