Comments on: Shrimp, Chorizo and Corn Saffron Zucchini Pasta

By: Pamela

Pamela — Mon, 20 Aug 2018 00:00:12 +0000

Can’t wait to try out this recipe. We just had spiralized zucchini with homemade pesto and grilled salmon. I love my spiralizer.

By: Meaghan

Meaghan — Mon, 25 Sep 2017 13:43:23 +0000

In reply to Renee.

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.

By: Renee

Renee — Wed, 20 Sep 2017 03:17:24 +0000

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!

By: Meaghan

Meaghan — Mon, 18 Sep 2017 15:39:29 +0000

In reply to Jessica Emmett. This is great to hear! We're so glad you gave this dish a try.

By: Jessica Emmett

Jessica Emmett — Sun, 17 Sep 2017 20:57:27 +0000

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 🙂

By: Amelia

Amelia — Mon, 21 Aug 2017 12:52:17 +0000

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.

By: Lee Crespi

Lee Crespi — Thu, 17 Aug 2017 18:38:22 +0000

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?

By: Stella @ Stellicious Life

Stella @ Stellicious Life — Wed, 09 Aug 2017 13:15:15 +0000

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?

By: Francesca Oskwarek

Francesca Oskwarek — Tue, 08 Aug 2017 23:34:15 +0000

So delicious!! Next time I’m doubling the recipe ?

By: Ali Maffucci

Ali Maffucci — Mon, 07 Aug 2017 19:21:29 +0000

In reply to Ronda. Mexican!

By: Ronda

Ronda — Mon, 07 Aug 2017 17:57:52 +0000

What kind of chorizo are you using? Soft (Mexican) or the harder (Spanish) kind?

By: Mary Beth

Mary Beth — Mon, 07 Aug 2017 17:53:38 +0000

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!

By: Raisa

Raisa — Mon, 13 Jul 2015 14:05:41 +0000

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!

By: Anonymous

Anonymous — Tue, 06 Jan 2015 18:35:38 +0000

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.

By: Inspiralized

Inspiralized — Sun, 11 Aug 2013 17:01:32 +0000

In reply to Gina @ Running to the Kitchen. Gina, thanks so much for your sweet comment! Your blog is great, I'll continue to follow :)

By: Gina @ Running to the Kitchen

Gina @ Running to the Kitchen — Sun, 11 Aug 2013 15:58:49 +0000

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 🙂