If you love the idea of shrimp and pasta together but would rather not have to deal with all the carbs, here’s a recipe just for you! The shrimp are cooked in a garlic butter sauce so they are the perfect topping for spiralized veggies. Here I have used squash and mushrooms, but this recipe would work equally well with zucchini or any other veggie you prefer. I love the yellow color of the squash noodles- it really makes for an eye-catching dish!
- 2 tsp olive oil
- 2 medium squash , spiraled or grated into noodles
- 5 medium-sized portabella mushrooms
- 1 Tbsp butter
- 1 tsp minced garlic
- 1 lb raw shrimp (local harvest if available)
- salt and pepper
- 1/4 cup shredded parmesan cheese
Heat olive oil in a medium size pan then add squash noodles and mushrooms. Cook 2-3 minutes until tender. Sprinkle with salt and pepper as desired. Remove from pan.
Place pan back over medium heat and melt butter. Add garlic and shrimp. Cook and stir as needed until shrimp is fully cooked (avoid overcooking) Sprinkle with salt and pepper as desired.
Add squash and mushrooms back to pan and stir to heat. Sprinkle with parmesan and garnish with chopped parsley before serving.