Yield: 2 Servings
Total Time: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
- 1 pound shrimp, peeled, deveined
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, grated
- 2 medium zucchini, spiraled into noodles
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon crushed red pepper
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh chopped parsley
Heat extra-virgin olive oil in a skillet over medium heat; stir in garlic, asparagus, sea salt, and pepper and cook for about 2 minutes.
Stir in shrimp and cook for about 4 minutes.
Stir in fresh lemon juice and cook for about 4 minutes or until shrimp is cooked through. Remove from heat and set aside.
Stir in zucchini noodles to the skillet and cook for 2 minutes; return the shrimp back to the skillet and stir for about 1 minute.
Serve topped with fresh chopped parsley.
Nutritional Information per Serving:
Calories: 321; Total Fat: 12 g; Carbs: 23 g; Dietary Fiber: 8 g; Sugars: 9 g; Protein: 37 g; Cholesterol: 347 mg; Sodium: 854 mg