{"id":4923,"date":"2026-08-18T08:31:05","date_gmt":"2026-08-18T08:31:05","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-gambas-al-ajillo-con-fideos-de-calabacin-y-albahaca\/"},"modified":"2026-08-18T08:31:05","modified_gmt":"2026-08-18T08:31:05","slug":"receta-de-gambas-al-ajillo-con-fideos-de-calabacin-y-albahaca","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-gambas-al-ajillo-con-fideos-de-calabacin-y-albahaca\/","title":{"rendered":"Receta de gambas al ajillo con fideos de calabac\u00edn y albahaca"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
15 minutos<\/td>\n10 minutos<\/td>\n25 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 son las gambas al ajillo con fideos de calabac\u00edn y albahaca?<\/h2>\n

Las gambas al ajillo son un plato cl\u00e1sico de la costa que se prepara en una sart\u00e9n caliente, con buen aceite de oliva y un pu\u00f1ado de hierbas arom\u00e1ticas, y se cocina en unos minutos para que el marisco quede tierno. En esta versi\u00f3n, se sustituyen los fideos habituales por calabac\u00edn cortado en espiral y se remata con albahaca troceada, perejil y lim\u00f3n fresco. El marisco, el aceite y las hierbas aportan compuestos antiinflamatorios naturales a una cena r\u00e1pida entre semana. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

El color rosa anaranjado de las gambas se debe a la astaxantina, un antioxidante relacionado con la reducci\u00f3n de los marcadores inflamatorios. El aceite de oliva aporta oleocanthal, que act\u00faa de forma similar al ibuprofeno, mientras que el ajo aporta compuestos organosulfurados que se liberan al cocinarlo; ambos ayudan a moderar la respuesta inflamatoria. <\/p>\n

La albahaca aporta \u00e1cido rosmar\u00ednico, un polifenol antioxidante, y la ralladura de lim\u00f3n aporta limoneno, que se asocia a una menor inflamaci\u00f3n. Esta cena se basa en aut\u00e9nticos compuestos antiinflamatorios, en lugar de los aceites de semillas y los carbohidratos refinados que suelen llevar la mayor\u00eda de los platos de pasta con gambas al ajillo. <\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No lleva cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y los fideos son de calabac\u00edn cortado en espiral en lugar de pasta de trigo, y el picante habitual del chile se ha sustituido por ajo y ralladura de lim\u00f3n. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 1 1\/2 libras de gambas grandes, peladas y sin venas<\/li>\n
  • 4 calabacines medianos, cortados en espiral a forma de fideos<\/li>\n
  • 6 dientes de ajo, cortados en l\u00e1minas finas<\/li>\n
  • 3 cucharadas soperas de aceite de oliva virgen extra, repartidas<\/li>\n
  • 1 taza de hojas de albahaca fresca, troceadas<\/li>\n
  • 1 lim\u00f3n, pelado y exprimido<\/li>\n
  • 2 cucharadas de perejil fresco, picado fino<\/li>\n
  • 3\/4 de cucharadita de sal marina, repartida en dos partes<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Seca bien las gambas con papel de cocina y saz\u00f3nalas con 1\/4 de cucharadita de sal marina. Mezcla los fideos de calabac\u00edn con la 1\/2 cucharadita de sal restante en un colador y d\u00e9jalos reposar; la sal hace que suelten el agua que, de otro modo, soltar\u00edan en la sart\u00e9n. <\/p>\n

    Paso 2<\/h3>\n

    Calienta 2 cucharadas de aceite de oliva en una sart\u00e9n grande a fuego medio. A\u00f1ade el ajo y coc\u00ednalo, removiendo, durante aproximadamente 1 minuto, solo hasta que desprenda aroma y se dore ligeramente. Ret\u00edralo del fuego en cuanto se dore; el ajo que se dora demasiado se vuelve amargo. <\/p>\n

    Paso 3<\/h3>\n

    Aparta el ajo a un lado o ponlo en un plato, y luego a\u00f1ade las gambas en una sola capa. D\u00f3ralas unos 1 minuto por cada lado, entre 2 y 3 minutos en total, hasta que las gambas se curven en forma de C y se pongan opacas, y p\u00e1salas a un plato enseguida. <\/p>\n

    Paso 4<\/h3>\n

    Escurre los fideos de calabac\u00edn salados con un pa\u00f1o para quitarles el agua que les quede y, a continuaci\u00f3n, a\u00f1\u00e1delos a la sart\u00e9n con la cucharada de aceite que queda. Remu\u00e9velos entre 60 y 90 segundos, solo hasta que est\u00e9n brillantes; no los dejes reposar ni cocer a fuego lento como si fueran pasta, porque se pondr\u00e1n aguados. <\/p>\n

    Paso 5<\/h3>\n

    Vuelve a echar las gambas y el ajo en la sart\u00e9n con los fideos, a\u00f1ade la ralladura y el zumo de lim\u00f3n, y remueve todo bien. Retira del fuego y, a continuaci\u00f3n, incorpora la albahaca y el perejil, a\u00f1adiendo la albahaca fuera del fuego para que conserve su color vivo. <\/p>\n

    Paso 6<\/h3>\n

    Rep\u00e1rtelo en cuatro platos y s\u00edrvelo enseguida, mientras todo a\u00fan est\u00e1 caliente.<\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n310<\/td>\n<\/tr>\n
    Grasa<\/td>\n14g<\/td>\n<\/tr>\n
    Carbohidratos<\/td>\n9g<\/td>\n<\/tr>\n
    Prote\u00ednas<\/td>\n36 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    \nR1: S\u00ed. Las gambas, el calabac\u00edn, el ajo, el aceite de oliva, la albahaca, el perejil y el lim\u00f3n est\u00e1n permitidos durante la fase de eliminaci\u00f3n. Aqu\u00ed no hay pimienta negra, ya que los granos de pimienta no se incluyen entre las hierbas que provienen de hojas y ra\u00edces, y tampoco se usan copos de guindilla ni especias a base de semillas. <\/p>\n

    Pregunta 2: \u00bfPuedo usar gambas congeladas para esta receta?<\/strong>
    \nR2: S\u00ed. Descong\u00e9lalas durante la noche en la nevera o bajo el grifo de agua fr\u00eda, y luego esc\u00farrelas y s\u00e9calas bien con papel de cocina. El exceso de humedad es el verdadero problema: si las gambas est\u00e1n h\u00famedas, se cocer\u00e1n al vapor en lugar de dorarse, por lo que no se dorar\u00e1n ni se curvar\u00e1n como es debido. <\/p>\n

    Pregunta 3: \u00bfC\u00f3mo evito que los fideos de calabac\u00edn se pongan aguados?<\/strong>
    \nR3: Primero \u00e9chales sal y d\u00e9jalas reposar en un colador entre 10 y 15 minutos; despu\u00e9s, esc\u00farrelas bien antes de cocinarlas. En la sart\u00e9n, saltea solo entre 60 y 90 segundos a fuego fuerte; si las cocinas a fuego lento como si fueran pasta, se te quedar\u00e1n blandas. <\/p>\n

    Pregunta 4: No tengo un espiralizador. \u00bfQu\u00e9 puedo usar en su lugar? <\/strong>
    \nR4: Tanto un pelador de juliana como los agujeros m\u00e1s grandes de un rallador de caja te permiten convertir el calabac\u00edn en tiras tipo fideos, y un pelador de verduras sirve para hacer tiras anchas. El calabac\u00edn cortado en espiral que se compra ya preparado tambi\u00e9n vale. Sea cual sea el m\u00e9todo que elijas, primero \u00e9chale sal y esc\u00farrelo de la misma forma. <\/p>\n

    Pregunta 5: \u00bfPuedo prepararlo con antelaci\u00f3n para tener la comida lista?<\/strong>
    \nR5: Las gambas y el ajo se pueden cocinar con un d\u00eda de antelaci\u00f3n y recalentar a fuego lento. Los fideos de calabac\u00edn es mejor prepararlos en el momento, ya que siguen soltando agua cuanto m\u00e1s tiempo pasan, incluso despu\u00e9s de salarlos. Corta el calabac\u00edn en espiral, gu\u00e1rdalo en seco y saltea los fideos justo antes de servir.
    \n
    \"Gambas<\/p>\n","protected":false},"excerpt":{"rendered":"

    Gambas al ajillo salteadas con calabac\u00edn cortado en espiral y hojas de albahaca troceadas, listas en 25 minutos. Una cena ligera hecha en la sart\u00e9n, sin pasta, pero que te sacia sin dejarte con hambre. <\/p>\n","protected":false},"author":1,"featured_media":4924,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[20],"tags":[111],"ingredient":[],"class_list":["post-4923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comidas-y-cenas","tag-receta-aip"],"yoast_head":"\nReceta de gambas al ajillo con fideos de calabac\u00edn y albahaca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inflammascan.app\/es\/receta-de-gambas-al-ajillo-con-fideos-de-calabacin-y-albahaca\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de gambas al ajillo con fideos de calabac\u00edn y albahaca\" \/>\n<meta property=\"og:description\" content=\"Gambas al ajillo salteadas con calabac\u00edn cortado en espiral y hojas de albahaca troceadas, listas en 25 minutos. 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