Garlic Shrimp

Garlic Shrimp over Zucchini Noodles

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 :)