Zucchini Pasta With Lemon Garlic Shrimp

Zucchini Pasta With Lemon Garlic Shrimp

Healthy zucchini noodles "zucchini pasta" are tossed with lemon garlic shrimp for an easy, family favorite dinner recipe. It's naturally gluten-free and paleo-friendly and can easily be made Whole30 by replacing the white wine with chicken broth. Watch the recipe video above! Whole 30 | Whole 30 Recipes | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 Recipes Crockpot | Whole 30 Dinner

Prep time: 00:10
Cook time: 00:05
Total time: 00:15

Yield: 4 Servings

Ingredients:
4 medium zucchini
1.5 lb approx 30 raw shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, finely chopped
2 tbsp butter or ghee
etc.

Instructions:

First. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.

And then, Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.

Next step is, Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.

Source: https://downshiftology.com/recipes/zucchini-pasta-with-lemon-garlic-shrimp/

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