Shrimp Pasta with a Lemon Ricotta Sauce + Brieftons InstantVeg Spiralizer Review

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Shrimp Pasta with a Lemon Ricotta Sauce

Today I got to test out a really cool kitchen gadget – Brieftons InstantVeg Spiralizer ($30). It turns hard vegetables or fruits into twirly magic. Things like apples, onions, carrots, zucchinis, cucumbers,  large radishes, potatoes, sweet potatoes, squashes, anything hard can be turned into eye appealing spirals or ribbons. I wish I would have used this to make my Cinnamon Apple Crisps. It would of made them looking extra amazing!

The Brieftons InstantVeg Spiralizer has 4 different blade settings that are easily set in place by a turn of a knob. I love that the blades are safely enclosed within the gadget making finger injuries minimal.

The makers of the Brieftons InstantVeg Spiralizer say:

Vegetables can also be turned into thin, uniform slices, julienne strips by adding cuts prior to slicing

Minimum vegetable wastage. It leaves only a small vegetable disc in the tines of the turning vegetable holder

Made from top quality, 100% BPA-free, food-safe, durable reinforced ABS plastic

Non-electric, ideal for emergencies and camping

Any fruit or vegetable that is placed into the spiralizer needs to have to flat ends and only be 3 inches or less tall. The spiralizer comes with a base container that you can attach to catch what comes out or you can spiral things right into a pan or bowl if you choose. The base container also comes with a lid if you want to save any of your amazing creations for later.  It couldn’t be easier to use!

The Brieftons InstantVeg Spiralizer is just as easy to clean. You can pop it in the dishwasher or clean it by hand with the included brush. I love this spiralizer! I can see shoe string or curly fries in my future!!

spiralTo test out Brieftons InstantVeg Spiralizer I made Shrimp Pasta with a Lemon Ricotta Sauce. It turned out yummy with all the extra veggies. It’s also very versatile. You could choose different vegetables or only vegetables if you are on a low carb diet.


Shrimp Pasta with a Lemon Ricotta Sauce

A creamy, yet light pasta dish featuring shrimp, spiraled zucchini and squash, and diced tomatoes in a ricotta lemon sauce.
Course Main Dish
Servings 6


  • 1 zucchini
  • 1 squash
  • 1/2 large tomato
  • 1 cup ricotta
  • 12 ounces spaghetti
  • 1/4 cup water
  • 1 tsp grated lemon rind
  • 2 tbsp olive oil
  • salt and pepper to taste
  • Parmesan cheese
  • 1/2 lb cooked shrimp
  • 3 tsp minced garlic
  • 1/2 tsp lemon pepper
  • 2 tbsp lemon juice


  1. In a large sauce pan sauté the garlic on medium heat while spiraling the zucchini and squash. Add the spiraled zucchini and squash to the garlic and continue to sauté for about 3 -5 minutes.
  2. Meanwhile, in a medium pot bring the water for the spaghetti to a boil.
  3. While the spaghetti water is heating up add the remaining ingredients to the sauce pan and combine well.
  4. Boil the spaghetti according to package directions. Add cooked spaghetti to the sauce and toss. Top with parmesan cheese.

Have you ever used a spiralizer before?

Disclosure: I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.


  1. Well I’ll be darned that looks really cool and no kidding on the diversity of the items you could use it for. Not to mention the incredible art and presentation you can bring to your dishes. The recipe sounds absolutely delicious too, Krystle 🙂

  2. I was thinking to cook pasta for my daughter now. This is something amazing but first time I got to know that we can use zucchini as well.
    Seems very yummy.

    I am off to cook this as luckily I have all ingredients with me.

    • I hope you like it! I think it’s better reheated as you can almost turn it into a ricotta shrimp scampi with some butter and olive oil 🙂

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