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Shrimp, Chorizo and Corn Saffron Zucchini Pasta

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2


  • 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


  • 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!

Recipe Notes

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