Guest Post: Shrimp Puttanesca with Sweet Potato Noodles

Please welcome Ali back to Against all Grain with another spiral slicer recipe! You all ask what other vegetables you can use to make noodles other than zucchini and this one is made with sweet potatoes. I love using it with celeriac and butternut squash as well! If you don’t have a spirilizer, get one HERE now!!!

Otherwise, you can use a $10 julienne peeler but the noodles will not be as long. If you enjoy this recipe, make sure to head over to Ali's site Inspiralized.com for more spiralized recipes or check back here as she'll be sharing more with us each month!

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I'm glad to be back at Against All Grain sharing yet another seasonally-inspired spiralized pasta dish. This time, we're using fresh sweet potatoes as the pasta noodle!

Not only do sweet potatoes have that special sweet flavor, but they pack a hearty punch of nutrients, including Vitamin B6, Vitamin C, D, iron, magnesium and beta-carotene (Vitamin A.)

These orange noodles absorb this delicious puttanesca sauce and soften as they cook in the saucepan. The shrimp cook with the pasta sauce and result in a beautifully fragrant seafood dish. Your kitchen smells will make your mouth water!

The best part? This is an easy, one-pot dish! All of the ingredients are added to a single saucepan for an easy weeknight meal that's packed with flavor, essential nutrients and lean protein.

Grab your spiralizer and make this Shrimp Puttanesca over Sweet Potato Noodles – it's a wonderful way to enjoy one of winter's most colorful veggies.

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About Ali


Ali Maffucci is the blogger and founder at Inspiralized.com, the first and only online resource dedicated to the spiralizer. Follow Inspiralized on TwitterInstagramFacebookPinterest and go to her Vimeo page for spiralizing video tutorials. While she doesn’t live a completely grain-free or Paleo lifestyle, she understands and appreciates that spiralizing is a wonderful and accommodating option for those who do. She currently resides in Jersey City, NJ.


Guest Post: Shrimp Puttanesca with Sweet Potato Noodles



PREP TIME: 20 mins

COOK TIME: 20 mins TOTAL TIME: 40 mins


  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 4 anchovy filets
  • ½ tsp red pepper flakes
  • 2 (15oz) cans, whole tomatoes
  • 3 tbsp capers
  • ¼ cup halved kalamata (or green) olives
  • 3 tbsp freshly chopped parsley + more to garnish
  • salt and pepper, to taste
  • 2 large sweet potatoes (350+ g), peeled and spiralized (Video tutorial here)
  • 16 medium shrimp, deveined, shells removed


  1. Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
  2. Stir the tomatoes and add in the capers, olives, parsley and season with salt and pepper. Stir to mix and let cook for 5 minutes to reduce. Then, add in the sweet potato noodles and toss to thoroughly combine. Place a cover on the saucepan and let cook for 5 minutes, tossing once half-way through.
  3. After 5 minutes, add in the shrimp and recover, cooking for about 5 minutes or until shrimp is opaque and has cooked through.
  4. Portion the pasta into four bowls and garnish each with additional parsley. Enjoy!

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