I LOVE shrimp scampi- but trying to find a “healthy” version can be pretty challenging. Here is a recipe that I created a few years ago when I was cooking for families. The families really enjoyed it and they loved the veggies as noodles.
You don’t even notice the pasta is missing!
Also make sure to keep the broth (don’t discard it) It really tastes good in the zucchini noodles for leftovers.
Ingredients
4 zucchini, tops and bottoms cut off
1 lb raw shrimp- peeled and deveined
1/2 cup of grass-fed butter coconut oil or ghee can be used too (I used 3 tbsp of coconut oil)
5 cloves of garlic
1/4 cup of sun-dried tomatoes (diced)
3 tbs olive oil
1 tbs lemon juice
pepper, to taste
Directions:
In a large pan, melt butter and add garlic, pepper, and lemon on medium heat.
When butter mixture is melted, add zucchini and shrimp and turn heat to high.
Toss zucchini and shrimp often, until shrimp has turned pink. Next add the sun-dried tomatoes.
Let simmer for 10 -15 minutes
Serve
Enjoy!
Fit Chic
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