Gambas Al Ajillo
I love tapas and one of my go-to dishes to order when I’m having tapas at a restaurant is Gambas al Ajillo, a garlicky shrimp that’s traditionally given with bread to dip into the oil and garlic that’s at the bottom of the vessel it’s served in.
The cooked shrimp in the oil, garlic, lemon, parsley, and sherry is divinely tasty, but the best part is dipping that crusty bread in the sauce at the bottom of the dish. Here, we’re replacing bread with zucchini noodles to turn this into a pasta dish and now, the zucchini soaks up the sauce in the bottom of the pan for a sensationally delicious meal.
If you love garlic and zest, you’ll love this meal. I wanted to keep this as true to Gambas al Ajillo as possible, but you could amp this up a notch by adding some chorizo and lima beans.
This could even be served as an appetizer or tapas, if served in small portions- it’s light enough to be an appetizer.
You’re going to love this spiralized spin on tapas! And let me know what your favorite tapas is and I’ll transform it into something #inspiralized!
Gambas Al Ajillo
- 1/4 cup olive oil
- ¼ cup thinly sliced garlic
- 1 small dried hot red chile seeded and minced
- 1.5 pounds shelled and deveined large shrimp tails on
- 2 tablespoons dry sherry
- 1 teaspoon finely grated lemon zest
- ½ cup minced parsley
- 2 zucchinis Blade D, noodles trimmed
- Heat the oil and garlic in a large skillet (preferably cast iron) over medium-low heat, stirring occasionally until the garlic is fragrant and just browning, about 7 minutes. Add the dried chile and cook for 30 seconds or until fragrant.
- As the garlic cooks in the oil, season the shrimp with salt. Set aside.
- Add the shrimp to the skillet and cook for 2-3 minutes, flip, and cook another 2 minutes. Stir in the sherry, lemon zest, parsley, and season again with salt. Using tongs, transfer the shrimp to a bowl and add the zucchini noodles to the skillet. Raise the heat on the skillet and toss until cooked to your preference, about 5 minutes. Turn off the heat, add the shrimp back, and serve.