Gluten free, dairy free, paleo
This recipe is so tasty and is perfect for shrimp, chicken or chickpeas if you want to keep it vegan. I was pleasantly surprised to find a big bag of wild caught shrimp in our local supermarket, so I wanted to come up with a recipe that was light, primarily plant based and would be a nice compliment to the taste of the shrimp. I hope you enjoy it!!
Lemon Garlic Shrimp Zucchini Pasta
Recipe by: Gluten Free Jersey Girl
Gluten free, dairy free, paleo
Serves 1
Equipment Needed: Spiralizer or Vegetable Peeler
Note: You can use a regular potato peeler and hand cut into spaghetti style strips for more of a thicker noodle.
Ingredients
2 Medium Zucchini spiralized
5-6 small to medium shrimp
1/2 cup of broccoli
1/4 cup shredded swiss chard or spinach
1 teaspoon minced garlic
1/4 teaspoon lemon pepper seasoning **
1 tablespoon lemon juice
1 to 2 tablespoons earth balance
Sea salt to taste
Instructions:
Steam broccoli and shrimp
Spiralize Zuchini
Add zuccini to your pan and lightly cook just to soften the noodles. Be sure not to overcook your noodles, as they will become soggy if over cooked.
Add broccoli, shrimp, spices, lemon juice, earth balance, garlic and cover for 1 to 2 minutes.
Enjoy ...
** I used Market Pantry Lemon Pepper Seasoning Blend from Target
Here's a quick video showing how we made it!
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