Here's my scrumptious grain-free version of garlic shrimp and pasta. And both the shrimp and zucchini noodles cook up so quickly, you can have it done in a snap. Don't feel like zucchini noodles (which I love love love)? Serve them over stir fry veggies. Either way, it's a total winner.
YIELD 4 servings
INGREDIENTS
1 to 1 1/2 pounds shrimp
4 medium zucchinis, "spiralized" or cut julienne
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
2 to 3 tablespoons minced garlic
1 1/2 tablespoons butter, ghee or coconut oil
1/4 teaspoon red pepper flakes
1 1/2 - 2 teaspoons salt
Black pepper, to taste
1 tablespoon lemon juice (optional for a little citrus tang)
INSTRUCTIONS
1. Heat skillet to medium high and sauté 1 tablespoon of butter, ghee or coconut oil, green onions and shrimp for a few minutes, until shrimp is almost cooked (about 3 minutes for 20-35 count)
2. Turn heat down to medium/low add parsley, red pepper flakes, garlic, 1 teaspoon salt and lemon juice - cook a few more minutes, until shrimp is thoroughly cooked (completely opaque) and add a bit of water to thin the sauce, if you like
3. Take the shrimp out of the skillet, set aside
4. Spiralize zucchini, put 1/2 tablespoon of butter, ghee or coconut oil in skillet and add zucchini noodles
5. Season with 1/2 - 1 teaspoon salt and pepper, and allow to sizzle for 5-10 minutes, or until desired tenderness
6. Serve shrimp over zucchini noodles and enjoy :)