Oodles of Zoodles & Gaggles of Garlic Bread Rolls

A little taste of Italy thrilled me yesterday.

Did you ever think that you could have garlic bread while being paleo? I didn't. The bread had the best crunch on the outside and was so soft and moist on the inside. And no, there were no leftovers.

I also highly recommend you get a spiralizer, it's only $25 on Amazon and you can do so much with it! Last night I decided on [dairy-free] pesto with zucchini noodles, aka zoodles, so that I could sop up the pesto with the garlic bread.

Bonissimo! The food speaks for itself.

Shrimp Ingredients
1 lb wild shrimp
1 tsp lemon pepper
1 tsp Sea Salt
1 tsp dried basil
1 1/2 tbsp ghee
1/2 a lemon
Dash of paprika

Zoodles Ingredients
2 large zucchinis
1 tbsp olive oil
Salt and pepper to taste

Pesto Ingredients
1 1/2 cups packed basil leaves
6 tbsp pine nuts
2 peeled garlic cloves, chopped or minced
1 1/2 tsp lemon juice
1/2 tsp sea salt
6 tablespoons olive oil

Garlic Bread Roll Ingredients
1/2 cup olive oil
1 tsp olive oil
1/2 cup water
1 tsp sea salt
2 garlic cloves, small to medium sized and minced
1/2 tsp Italian seasoning
3/4 cup tapioca flour
1/4 cup coconut flour
1 large egg

Preparation

1. Preheat oven to 350 degrees for garlic bread rolls. 
2. With 1 tsp olive oil, sauté garlic in a small pan for just 1 minute then remove from heat.  
3. Combine olive oil, water and sea salt in a separate pan and bring to a boil.
4. Once the olive oil, water and salt are boiling, remove from heat and add garlic and tapioca flour to the pan.
5. Mix thoroughly (may appear stringy) and let it rest for 5 minutes.
6. Add in the Italian seasoning and the egg and mix together.
7. Mix in the coconut flour and knead the dough for 1 minute. 
8. Pinch 2" pieces of dough and roll them into balls. 
9. Place the rolls on a greased baking sheet (you should have 6 total). 
10. Bake for 40 minutes. 
11. While the bread is baking, rinse zucchinis and cut off the ends.
12. Use either a spiralizer to make your zoodles, or use a vegetable peeler and go from top to bottom to make ribbon like strands of "pasta". Set aside for later.
13. To make your pesto, put all basil leaves, garlic, lemon juice and sea salt in the food processor.
14. Lightly toast the nuts in a skillet over medium heat for 5 minutes. Watch these closely so that you do not burn them! They are expensive so it would be a shame to have to use more!
15. Add nuts to the food processor and process all together. 
16. While the ingredients are blending, slowly add olive oil and continue blending until the sauce thins. 
17. Rinse and clean shrimp and pat dry. Add all of the spices and rub into the shrimp. 
18. Add ghee to a large skillet and let it heat up. Add the garlic and stir for 1 minute.
19. Add the shrimp to skillet and sauté for 2-4 minutes (depending on how big the shrimp are) with a squeeze of lemon juice.
20. Remove from pan, wipe pan clean, and add olive oil for zoodles. 
21. Sauté zoodles for 3 minutes. Try to get rid of some of the water that formed at the bottom of the pan so that the zoodles stay "al dente". 
22. Add pesto and mix together.
23. Plate your dish with zoodles first, then add the shrimp, and don't forget your garlic bread! Squeeze more lemon juice over your shrimp as desired.