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: Cook time: Total time:
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.
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.