Shrimp & Asparagus Zoodle Pasta

Ingredients

• 1 tablespoon olive or coconut oil
• 1 pound (450g) asparagus, sliced into 2” pieces
• 5 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 medium zucchini, spiralized into noodles
• Fresh parsley (optional garnish)

Directions

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 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp looks cooked through, transfer the mixture to a plate, and set aside.

Add zucchini noodles into the same skillet. Sauté for 1–2 minutes, then add shrimp and asparagus mixture back into the pan. Stir well to combine everything, then remove from heat.

Top with fresh parsley, if using, and serve.

Nutrition Information

Serves: 2 |  Serving Size: 1/2 recipe

Per serving: Calories: 352; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 361mg; Sodium: 727mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 48g

Nutrition Bonus: Potassium: 508mg; Iron: 40%; Vitamin A: 41%; Vitamin C: 93%; Calcium: 28%