The Spiralizer Lets You Enjoy “Pasta” Once Again – A Kitchen Tool Review

At first glance, the spiralizer just looks like a basic white plastic machine. However, for those of you on restricted diets such as low carb, paleo, or gluten free, this kitchen appliance is a savior! It allows you to once again enjoy those starchy favourites – without all the heaviness.  “Pasta” with Bolognese is possible…this time with zucchini noodles.  This nifty gadget works just like a pencil sharpener.  It comes with three blades and allows you to turn raw vegetables into long noodle like strands of varying thickness.  Spiralize firm raw vegetables into angel hair thin pasta or a thicker spaghetti width, and enjoy steamed or as is with your favourite sauce. You can also turn an average salad into something extra special by easily spiralizing produce into ribbons or slices of artistic goodness.

Not only is the spiralizer easy to use, it’s easy to clean up.  A simple rinse of the attached parts, and you’re good to go. Watch those blades when you are washing though…they are incredibly sharp!

If you think you are only going to use this machine sometimes, then you might not want to shell out the cash. While not super expensive, it still retails for about $49.99 on Amazon.  The suction cups on the bottom have to be secured well to the counter otherwise the spiralizer wobbles around too much. Keep in mind that it can only slice solid, firm vegetables such as carrots, apples, and squash.

If you want a healthier, low carb version of your favourite pasta or noodle dish, this tool will surely satisfy your cravings.  There are some amazing blogs out there as well that churn out a range of carb-less, nutritious and decadent looking dishes.  Allessandra at Inspiralized, for example, dedicates her website solely to creating the most amazing ways that you can use this kitchen gadget.

We spiralized some zucchini and threw it atop Ina Garten’s Baked Shrimp Scampi.  This recipe is one of our favourites using the spiralizer.

Baked Shrimp Scampi atop Spiralized Zucchini Noodles

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – Bubba, from Forest Gump

zuchinni pasta with shrimp
Fresh and flavourful baked shrimp…

The possibilities are endless when you make Ina’s Shrimp Scampi.  The shrimp are buttery and succulent and every mouthful is pure joy! Enjoy as a party appetizer or over your favourite pasta for a special dinner.  In this case, we used fresh zucchini noodles.  Using your spiralizer makes it easy to create long ribbons of zucchini “pasta” which can be lightly steamed before serving.

Taken from Ina Garten’s Shrimp Scampi 

Serves 4 to 6

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1-teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2-teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the centre of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges over sprialized zucchini noodles.

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