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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seafood Ndunja

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


  • 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


  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