Garlic Shrimp with Zucchini Noodles

• Gluten free

• Seafood

  • 1 cup Shrimp, fresh

• Produce

  • 3 Garlic clove
  • 1/3 cup Onion
  • 1/2 cup Tomato
  • 2 Zucchinis, medium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Feta cheese

Found on primaverakitchen.com

Description

Ingredients

• 1 tsps extra virgin olive oil
• 1/3 cup (42g) onion, diced
• 3 garlic clove, minced
• ½ cup (150g) diced tomato in juice (if you use tomato from a can)
• 1 cup (190g) fresh shrimp
• Salt and ground black pepper
• 2 medium zucchinis, blade c, noodles trimmed
• 1 tbsp feta cheese (optional – don’t add cheese if you want to make it paleo friendly)

Directions

• In a skillet, heat olive oil over medium high heat. Add onion and cook until they are golden brown. Add garlic and cook it for about 30 seconds. Now it is time to add the diced tomato and shrimp. Garnishing with salt and pepper. Lower heat to medium low and simmer for 5-7 minutes. Add parsley and stir to combine everything really well. While the sauce is cooking, prepare the zucchini noodles using a spiralizer. Using a knife, chop the ends off the zucchinis. Cut the zucchinis in half. Using a spiralizer fitted with a shredder blade C, secure and spiralize the zucchini. Use kitchen scissors to trim noodles as the noodles come out. If you don’t trim, your noodles will be very long. I prefer to trim because they’re easier to eat. Set the noodles aside. After the sauce has cooked, toss in zucchini noodles using tongs and let cook for 3 minutes. Garnishing with feta cheese.