I came across a recipe of shrimp and spaghetti aglio e olio (spaghetti with garlic and olive oil) another day at Food Network and it just reminded me my love for this garlicky pasta dish! Everybody loves spaghetti aglio e olio, simple yet delicious! On the other hand, apart from leaving you a bad breathe, this high carb and high fat combination may refrain people from enjoying it without feeling guilty about it. Today, we are introducing you a healthy version of this Italian classic with a refreshing twist! And we even have a tip for you at the end of the recipe to get rid of that garlicky breathe so you can indulge this dish without second thoughts!
gluten free, low calorie, low fat, low GI, high protein, paleo
Serves 1
1 small zucchini (approximately 200 - 250g)
1 small pumpkin (approximately 400 - 500g)
5 jumbo shrimps with shell
6 cloves of garlic (approximately 2 heaping tsp of mashed garlic, can be adjusted to your liking)
dash of parsley
salt to taste (half a tsp recommended)
a bit of water
*If you really love olive oil, you can add 2 tsp of olive oil into the wok and heat it up before you toss the zucchini pasta and shrimps into the wok in step 4., also you would want to use medium heat instead of high heat. This will give you an additional 80kcal to the recipe with 9g of heart-healthy fat
1. cut the top off the pumpkin as shown in the picture below, scoop out the seeds and steam the entire pumpkin for 20 minutes
2. remove the skin of the zucchini and scrape it into pasta shape as shown in the picture below, mash the garlic, marinate the shrimps with some salt
3. scoop out the 'meat' of the pumpkin and mash the 'meat'
4. heat up a non-stick wok at high heat, toss the shrimps and zucchini pasta into the wok
5. add the mashed pumpkin and garlic, salt as well as parsley after approximately 1 minute and mix together
6. cover the shrimps with the zucchini pasta so that the shrimps are at the bottom of the wok (this will allow the zucchini pasta to absorb the taste of the shrimps while they are being cooked), add a tiny bit of water whenever the pasta is burning or sticking to the wok, a tiny bit at a time would do the trick, excess water will ruin the dish
7. serve the zucchini pasta in the pumpkin when the shrimps have changed their colour completely to orange and enjoy!
How to get rid of the garlicky breathe?
*Apart from chewing gum to mask the smell of garlic after indulging some real garlicky dish, there are actually two other ways that I know of to minimise the social damage of garlic! The first one is built into the recipe! Parsley actually has the effect of neutralising the chemical responsible for the garlic breathe, this is why you often see recipes that include garlic with parsley in them. Another good way to minimise the garlic breathe is to wash your mouth or drink some milk after enjoying a garlicky dish!
Nutritional Breakdown:
Calories: 250kcal
Protein: 25g
Fat: 3g
Net Carbohydrates: 30g
*net carbs does not include fiber as fiber cannot be digested by human bodies and thus provides no calories for us
Fiber: 5g
gluten free, low calorie, low fat, low GI, high protein, paleo
Serves 1
1 small zucchini (approximately 200 - 250g)
1 small pumpkin (approximately 400 - 500g)
5 jumbo shrimps with shell
6 cloves of garlic (approximately 2 heaping tsp of mashed garlic, can be adjusted to your liking)
dash of parsley
salt to taste (half a tsp recommended)
a bit of water
*If you really love olive oil, you can add 2 tsp of olive oil into the wok and heat it up before you toss the zucchini pasta and shrimps into the wok in step 4., also you would want to use medium heat instead of high heat. This will give you an additional 80kcal to the recipe with 9g of heart-healthy fat
1. cut the top off the pumpkin as shown in the picture below, scoop out the seeds and steam the entire pumpkin for 20 minutes
2. remove the skin of the zucchini and scrape it into pasta shape as shown in the picture below, mash the garlic, marinate the shrimps with some salt
3. scoop out the 'meat' of the pumpkin and mash the 'meat'
4. heat up a non-stick wok at high heat, toss the shrimps and zucchini pasta into the wok
5. add the mashed pumpkin and garlic, salt as well as parsley after approximately 1 minute and mix together
6. cover the shrimps with the zucchini pasta so that the shrimps are at the bottom of the wok (this will allow the zucchini pasta to absorb the taste of the shrimps while they are being cooked), add a tiny bit of water whenever the pasta is burning or sticking to the wok, a tiny bit at a time would do the trick, excess water will ruin the dish
7. serve the zucchini pasta in the pumpkin when the shrimps have changed their colour completely to orange and enjoy!
How to get rid of the garlicky breathe?
*Apart from chewing gum to mask the smell of garlic after indulging some real garlicky dish, there are actually two other ways that I know of to minimise the social damage of garlic! The first one is built into the recipe! Parsley actually has the effect of neutralising the chemical responsible for the garlic breathe, this is why you often see recipes that include garlic with parsley in them. Another good way to minimise the garlic breathe is to wash your mouth or drink some milk after enjoying a garlicky dish!
Nutritional Breakdown:
Calories: 250kcal
Protein: 25g
Fat: 3g
Net Carbohydrates: 30g
*net carbs does not include fiber as fiber cannot be digested by human bodies and thus provides no calories for us
Fiber: 5g
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