Shrimp, Chorizo and Corn Saffron Zucchini Pasta

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Shrimp, Chorizo and Corn Saffron Zucchini Pasta

Shrimp, Chorizo and Corn Saffron Zucchini Pasta

Updating yet another old recipe!

Actually, when I read this recipe, it was barely in English. I was embarrassed! I’ve learned so much about recipe writing, especially after authoring two New York Times best-selling cookbooks (#humblebrag.)

Not only are these photos snazzier, the recipe is now cleaner and ready for your cooking!

This is a great ‘impress your date’ kind of meal – anytime I cook with saffron, I feel fancy. Like I’m straight out of Barcelona or something. But really, it adds so much flavor and depth to any dish. I love the way it connects the shrimp and chorizo together here and makes a fragrance and sauce for the zucchini pasta.

Shrimp, Chorizo and Corn Saffron Zucchini Pasta

If you didn’t know this recipe existed, now you do – and I hope you give it a try! I’m having fun breathing back life into some of these older recipes.

This week I am going to have my head down working on my third cookbook manuscript (crazy, right?!), so I’m keeping this post short and sweet – and wish me luck this week!

Photos by Sarah Fennel

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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.

Shrimp, Chorizo and Corn Saffron Zucchini Pasta

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2

Ingredients

  • 1 ear of corn
  • 1 teaspoon chili powder
  • 1 chorizo sausage sliced into 1/2 inch pieces
  • 1 large clove garlic minced
  • 6 shrimp peeled, detailed and deveined
  • salt and pepper
  • 1/3 cup vegetable broth
  • 4 saffron threads or a small pinch
  • 3 zucchinis peeled, Blade C, noodles trimmed
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon chopped parsley to garnish

Instructions

  • Place the corn in a medium saucepan, cover with water and boil. Let boil for about 2 minutes or until the corn is easily pierced with a fork. When done, pour into a colander and then scrape off the kernels with a knife over a bowl. In this bowl, place in the chili powder. Mix to combine and set aside.
  • Add the chorizo to a large skillet over medium-high heat. Let cook for about 5 minutes or until browned.
  • Flip over and add in the garlic and sautee for another minute, stirring frequently, careful not to burn the garlic.
  • Add the shrimp to the pan and season with salt and pepper. Cook for 1 minute and cook on the other side for another minute.
  • Add in the vegetable broth, saffron, seasoned corn and zucchini noodles. Stir to combine and cook for about 3 minutes or until zucchini softens and heats through.
  • Plate onto dishes and top with parsley!

Notes

Per serving (1 out of 2) - Calories: 271, Fat: 3g, Saturated Fat: 3g, Carbs: 31g, Fiber: 5g, Sugars: 15g, Protein: 22g, Sodium: 747mg

Shrimp, Chorizo and Corn Saffron Zucchini Pasta

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16 comments

Ali- what a cool blog this is! I feel like me and my little julienne peeler are no match for all these legit spiralized dishes! haha Love the flavors of this one as I studied abroad in Spain for a semester and have fond memories of the paella/chorizo/saffron combinations too :)
Inspiralized says:
Gina, thanks so much for your sweet comment! Your blog is great, I'll continue to follow :)
Anonymous says:
Tried this and it was very good. I maybe used a bit too much saffron so it got to be a little two yellow. However, my boyfriend licked the bowl clean anyways. We tried the parsley but removed it from our dishes after we started eating. It was too overpowering and I personally don\t really like parsley anyways.
Raisa says:
You have a Puerto Rican fan! Just made this last night! Delicious!! I didn't have saffron so I'm sure it'd be even better with it, but I added a squirt of lemon and some Spanish paprika after serving. Thanks Ali!
Mary Beth says:
Looks delish! Will make soon. Can you advise what size that one chorizo is...like how many ounces? I am VERY excited to know you are working on a brand new book! I'm going to need a larger shelf!
Ronda says:
What kind of chorizo are you using? Soft (Mexican) or the harder (Spanish) kind?
Francesca Oskwarek says:
So delicious!! Next time I'm doubling the recipe ?
This looks delicious! I will leave out the chorizo as I don't eat meat, but can't wait to try it. And agree on saffron making any dish fancy ;-) Good luck on finishing your 3rd manuscript! When you are done can you tell us more about the cookbook? I'm so excited and impatient, when will it be released?
Lee Crespi says:
A quick question. The recipe calls for 3 zucchini for 2 people, while other recipes seem to call for less. I cooking for 6 and 9 zukes seems like a lot. Can you clarify?
Amelia says:
I made this for date night yesterday and my husband and I were both wowed by the perfect matching of all the flavours. This is definitely going to become a regular recipe for our home! In response to Lee, I used 2 medium zucchinis and found that to be plenty for two generous portions.
Jessica Emmett says:
This was tasty! I didn't have saffron and I added mushrooms with the chorizo, but I had everything else on hand and it came together super fast after the shrimp were cleaned :)
Meaghan says:
This is great to hear! We're so glad you gave this dish a try.
Renee says:
I made this tonight and it was great! I have a question about the vegetable broth. When I added it, the dish became super watery. Am I supposed to let it all boil off? What's the purpose of adding it? Also, when are you supposed to add the crushed red pepper flakes? The recipe doesn't say. Thanks!
Meaghan says:
Let it boil off - don't add it if you don't think it needs it to help with cooking. And add crushed red pepper flakes as a garnish at the end.
Pamela says:
Can't wait to try out this recipe. We just had spiralized zucchini with homemade pesto and grilled salmon. I love my spiralizer.

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