This week, I’m in New York City every day, shooting the photography for my cookbook! I get to whip up my recipes and my photographer snaps the photos. I’m learning a lot about food styling and photography, which is so much fun for me.
I’m over the moon excited to be involved in this process, and I know the cookbook is going to be gorgeous – and chock-full of healthy spiralized recipes that you are going to L-O-V-E.
Actually, I was looking through a lot of my older recipes, and I figured I’d share some of my favorites with you and ask you which ones you’d like to see updated (with better photos, perhaps some tweaks and additions.) Let me know in the comments!
Oldies But Goodies
Those are the ones that could use some serious photography upgrades! Speaking of photography, wish me luck for the rest of this week!
Which recipes would you like to see revamped?
Nutritional Information & Recipe
Shrimp Zucchini Pasta Puttanesca
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- 3 anchovy filets
- 1/4 teaspoon red pepper flakes
- 1 14.5 oz can whole tomatoes
- 1.5 tablespoons capers
- 3 tablespoons halved kalamata or green olives
- 1/2 teaspoon dried oregano
- 1.5 tablespoons freshly chopped parsley + more to garnish
- salt and pepper to taste
- 2 medium zucchinis Blade C, noodles trimmed
- 10-12 medium shrimp deveined, shells removed
- Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
- Stir the tomatoes and add in the capers, olives, parsley, oregano and season with salt and pepper. Add in the shrimp, cover and cook about 5 minutes or until shrimp are cooked through. Uncover, remove the shrimp with a slotted spoon or pasta tongs and set aside on a plate.
- Let the mixture reduce fully, about 10 minutes. Once reduced, add in the shrimp and zucchini noodles and cook for 3 minutes, tossing frequently, or until zucchini cooks to al dente.
- Portion the pasta into bowls and garnish each with additional parsley. Enjoy!