It’s labour day weekend; everyone knows what that means: three blissful days of soaking up every last ounce of summer…before it’s back to the books, the desks, and, soon enough, the coats, boots and blizzards. But let’s not get ahead of ourselves. Let’s just sit around the campfire, slurping up zoodles, and pretending like summer will last forever. And if summer had a taste, this sure would be it.

The other great thing about this mouth-watering dish is that it can be served over zucchini noddles—zoodles—or pasta noodles. If you choose the former (as pictured above), you won’t even notice that you’re not eating actual pasta (it’s that satisfying!), but, if you don’t have a spiralizer handy, any spaghetti-like noodle will do just fine.

So let’s get started!

Serves: 4-6


–       5 large, cylindrical zucchinis, OR, 1 box pasta of choice

–       1 can quartered artichokes

–       2 tbsp olive oil; (soaked with red pepper flakes—optional)

–       1 large onion, white or red

–       1 clove garlic

–       1 can diced tomatoes

–       1 can crushed tomatoes

–       1 bag frozen shrimp, de-veined and de-shelled (approx. 30 shrimp)

–       2 tbsp lemon juice

–       1 ½ cups thawed edamame beans

–       1 tsp red pepper flakes (optional)

–       ¼ cup finely chopped cilantro or basil, to top


1)   Preheat oven to 350°C

2)   Spiralize zucchinis according to your spiralizer’s directions, or, if you are using pasta noodles, cook according to package directions and set aside


3)   Lay artichokes out on an ungreased cookie sheet, and drizzle with 1 tbsp of olive oil


4)   Roast artichokes in the oven for 20 minutes

5)   Meanwhile, heat remaining 1 tbsp of olive oil in a large pan over medium heat

6)   Chop onion and garlic and add to the pan

7)   Add the can of crushed tomatoes, as well as the can of diced tomatoes, to the pan, continuing to cook over low-medium heat until the sauce reduces, stirring occasionally (it is important to allow the sauce to sufficiently reduce and thicken to avoid a watery sauce, usually about 20 minutes on medium heat)


8)   While the sauce is reducing, and the artichokes continue to roast, add 1 tbsp of lemon juice to a separate, smaller frying pan, and cook the shrimp over medium heat until they turn pink (approximately 10 minutes), drizzling with the remaining tbsp. of lemon juice half way through cooking


9)   Add the zoodles (or noodles), and edamame beans, to the sauce, simmering over low heat for 2 minutes (any longer and the zoodles will become too soft or mushy)

10)   Top with shrimp, artichokes, red pepper flakes if desired, basil/cilantro, and serve immediately.



Recipe adapted from