You know, it’s tough naming these recipes. Sometimes, I just don’t know where to enter in the spiralized vegetable. Like here, should it be “Shrimp Puttanesca with Sweet Potato Noodles” or should it be “Shrimp Sweet Potato Noodle Puttanesca” or even, “Shrimp Puttanesca Sweet Potato Pasta” and just omit the “noodle” part completely?
After a few minutes of thinking, I just stuck it in front. Heck, at least it’ll help when people Google “sweet potato noodles,” hopefully I’ll pop right up!
As you might know, Danielle from Against All Grain asked me to be a featured guest blogger on her blog. Besides being totally honored, I’m totally excited to be able to share the recipes with her followers, who might have autoimmune diseases or issues that restrict them from eating gluten. If I can help change one person’s life in a positive way, that’s a good day.
With this second recipe, I wanted to keep it seasonal. Even though she’s lucky enough to live in San Francisco where fresh veggies are in abundance pretty much year-round, I live in cold New Jersey and am loving the huge sweet potatoes that are perfect for spiralizing.
I mean, would you wear flip flops in the middle of winter? Then why eat summer veggies in the winter? Oh wait, I’m obsessed with zucchini noodles, so I guess I’m that person wearing white pants after Labor Day. Oopsy.
I’m all about puttanesca – it’s so easy and the scents of this sauce make your mouth water while you’re in your kitchen. The aromas are so beautiful you may start singing Italian opera music to just, ya know, set the mood.
The shrimp adds a lean protein and the sweet potato noodles give that hint of sweetness that we all love by now in our noodles. The puttanesca is really magical, but you know what’s great? It’s a one pot recipe! I hate cleaning, so this is a dream.
To start cooking, head on over to Against All Grain for the recipe.
Who loves recipes that only take one pot to make? Aside from me, of course.