“Paolino Pasta” with “Zucchini-ccini”




Hey guys!

Here is a quick one that I want to share with you. I learned it from my buddy, and amazing boat captain, Pete Paolino, while working in King Salmon, Alaska. Pete currently works out of Ketchikan, Alaska and can be found fishing the Columbia River in the fall and winter months. He used to own an Italian restaurant and “Paolino Pasta” was on his menu.

I am a huge fan of Italian food, so I believe that there can never be enough, healthy pasta alternatives. Make this one today and it will soon find itself on you list of favorites. If you are looking for other pasta replacements, be sure to check out my Butternut Squash Lasagna

Have a great weekend, make the most of the time between Memorial Day and Labor Day and, as always, do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Just waiting for my wave to come in.

“Paolina Pasta” with “Zucchini-ccini”

Ingredient List:

  • 4 zucchini, cut into long strips on a mandoline or by hand
  • 2-3 cloves fresh garlic, minced
  • Drizzle of olive oil
  • 1 link hot Italian sausage, removed from casing
  • 6-8 wild shrimp, peeled & deveined (21-25 size is good, but can be bigger or smaller)
  • Kosher salt, to taste
  • Black pepper, to taste
  • Water, as needed
  • 1 cup tomato sauce
  • 1/3 cup coconut milk
  • 10 large leaves fresh basil, chiffonade
  • 3 fresh basil tips for garnish

Preparation Instructions:

  1. Heat a cast iron skillet or sauté pan over medium-high heat, add a squirt of olive oil, then small bits of Italian sausage, breaking the link into 8 small pieces.
  2. Cook sausage approximately half way, then season shrimp with salt and pepper and add it to the pan with the garlic. Stir and cook until garlic begins to toast, then add a small amount of water to the pan and continue cooking until shrimp and sausage are 90% cooked. Remove shrimp and sausage from the pan and set aside.
  3. Keeping the pan on the heat, add the zucchini-ccini and season with salt and pepper. Place a lid on the pan and allow zucchini to steam and then slightly caramelize. Cook for approximately 6 minutes, stirring twice in the meantime.
  4. Remove lid from pan, add shrimp and sausage to zucchini, then add tomato sauce and coconut milk. Stir well and cook for 1-2 minutes longer.
  5. Cut the heat, fold in the fresh basil, season one last time with salt and pepper, then plate it up!
  6. This recipe makes enough for two servings or one “Paolino Size” serving.
  7. Be sure to savor the flavor, and, if you like it, please share with your friends. Mangia! Mangia! my friends!!

“Keep It Paleo!”

Zone Breakdown:

Protein: (6)

1 link hot Italian sausage after cooking weighs about 4oz, and with 1oz equaling one block, we get 4 blocks from the sausage.  Additionally we will use 6-8 wild shrimp (21-25 size ). We know that 2oz of shrimp equal one block, so 24 shrimp equal one pound, and we are using 6 shrimp, or 4oz, we get two blocks from the shrimp for a total of 6 protein blocks.

Carbohydrates: (6)

4 zucchini – depending on the size of the zucchini, we should get about 1-2 cups per zucchini, so with that said, we will get about 4 blocks from the zucchini.  And, because of the consistancy of tomato sauce, we count 1/2 cup to equal one block, therefore 1 cup tomato sauce gives us two blocks for a total of 6 carb blocks.

Fats: (3)

1/3 cup coconut milk has 14g of fat therefore with the measurement of 3g per block, that gives us 5 blocks from the coconut milk.  In addition we will get some fats from the olive Oil, but that is going to be dependent of how much you use.  We know that 1/3 of a teaspoon equals one block, so for every teaspoon you add its adding 3 blocks of fat.

Balancing Act:

This meal is a balanced 6 block meal, so enjoy it as one large meal or divide it into two 3-block meals and share with a friend.


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