Nduja is one of my divine Whole30 elixirs. An ounce or two added to select dishes is a WOW! It is a spreadable, spicy salami, and it’s salty and full of flavor. I was lucky enough to receive a spiralizer as a gift, and it’s been a lot of fun to use in dishes like this. If you don’t have one, this would be delicious on its own, whether you have the zucchini noodles or not.

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Seafood Ndunja

  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Seafood
  • Diet: Gluten Free

Ingredients

Scale
  • 45 large zucchini, spiralized
  •  1-½ Tbsp olive oil
  • ½ cup chopped shallots
  • 1 cup Chicken Stock MAGIC ELIXIRS
  • 8 oz bottle clam juice
  • 1¼ lbs shrimp, defrosted and deveined
  • 1/8 cup clarified butter
  • 2 oz Nduja/spreadable salami, Whole30 compliant

Instructions

  1. Spiralize zucchini to form noodles. Set aside.
  2. Over medium-high heat in a large sauté pan, heat the olive oil. Add shallots and sauté for about 2 minutes, or until translucent.
  3. Add 1 bottle clam juice and the chicken stock, then stir to combine. Let cook for 4-5 minutes.
  4. Add shrimp and clarified butter and cook for 2-½ minutes.
  5. Add the Nduja to the pan and stir to combine well.
  6. Gently pour most of the contents pan into a bowl, leaving just a bit of the sauce. Add the zucchini noodles to gently heat them for 20 seconds–just heat them up, don’t cook them.
  7. Place the noodles on a platter and top with all the shrimp and sauce. Serve and enjoy!

Keywords: seafood nduja