This recipe is so delicious. It's light and perfect for a weeknight meal. It does take time to make the zucchini into noodles, but you can buy those already done now a days. We also will make grain free pasta and add it to this meal. I would also recommend having everything ready/chopped/measured prior to cooking the shrimp because that takes like no time at all!
INGREDIENTS:
1 tablespoon grass fed butter
4 cloves garlic, minced
1 medium onion chopped
12 large shrimp, tails on, cleaned and deveined
2 tablespoon of chopped parsley
1 tablespoon dried oregano
1/8 tsp crushed red pepper flakes
2 tablespoon olive oil
1 zuchhini, zoodled
salt
black Pepper
lemon wedges
optional - pasta of your choice - cooked according to the box
DIRECTIONS:
Cook pasta (optional step) according to box.
Heat the butter in a large skillet over medium heat. Add the onions and cook until softened.
Add the shrimp, parsley, oregano, and the pepper flakes. Cook stirring frequently until the shrimp turn opaque (2-3 min per side).
Raise the heat to medium-high, add the olive oil and zoodles. Cook until the zoodles are hot. Remove from heat and add salt and pepper. Serve with a wedge of lemon on the side.