This quick and easy dish features garlic shrimp and fresh asparagus sautéed and served over zucchini noodle pasta. Gluten-free, dairy-free and loaded with nutrients, this dish makes for a healthy weeknight meal.
1 Tablespoon olive oil
1 lb. asparagus, trimmed and chopped
5 garlic cloves, minced
½ teaspoon sea salt
¼–1 teaspoon crushed red pepper (optional)
¼ teaspoon freshly ground black pepper
1 lb. shrimp, peeled and deveined
2 Tablespoons of fresh lemon juice
2 medium zucchini, spiraled into noodles
fresh chopped parsley, for garnish
Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for about 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp is pink and cooked through, transfer the mixture to a plate and set aside.
Add zucchini noodles into the same skillet and sauté for 1-2 minutes, add shrimp and asparagus mixture back into the pan. Give it a good stir to combine everything, then remove from heat, top with fresh parsley and serve.