Pasta Fresca with Zoodles

Course Main Course


  • 12 oz zoodles (2 large zucchini, spiralized or cut into Zoodles with your Mandoline)
  • 1 pint cherry tomatoes
  • 1 cup baby spinach, optional
  • 1 tbsp FRENCH PANTRY Extra Virgin Olive Oil
  • 4 garlic cloves, chopped in Eco-Chop, divided
  • 1 tsp FRENCH PANTRY Sel Gris Salt
  • 1 tsp FRENCH PANTRY Pep Rally Pepper of choice
  • 1 lb uncooked shrimp, peeled and deveined
  • 1 tbsp butter, melted in Mini Round Mold
  • 1/2 lemon, juiced with Citrus Press
  • 1/2 lemon, thinly sliced
  • 1/4 cup fresh basil, thinly sliced
  • 1/4 cup parmesan cheese


  • Preheat the oven to 400ºF degrees. Place a Flexipat Rectangular Mold (or Grande Round Mold) on a Medium Perforated Baking Sheet and set aside.
  • In Stainless Mixing Bowl, toss zoodles with cherry tomatoes, spinach, oil, and half the garlic, salt, and pepper. Pour into Flexipat Rectangular Mold in an even layer.
  • In the same mixing bowl, toss shrimp with melted butter, lemon juice, lemon slices, and the remaining garlic, salt, and pepper. Lay shrimp on top of the zoodles.
  • Bake for 8-10 minutes, or until shrimp are opaque and pink. Depending on the size of your shrimp, you may need to bake an additional 2-4 minutes.
  • Remove from the oven and toss with fresh basil, Parmesan, and additional salt and pepper to taste.