VACAVILLE'S TEAM THUNDER HAWKS
Junior Olympic, Regional and National Championship Team
Non Profit 501(c)(3) 46-4516913
TIn 20 minutes, whip up Eating Bird Food’s quick and easy low-carb garlic shrimp and asparagus zoodle pasta. This perfect weeknight dinner uses only 10 simple ingredients, and most of them are pantry staples. If you don’t have a spiralizer, just slice zucchini into thin matchsticks, and follow the recipe as normal
Shrimp & Asparagus Zoodle Pasta
1 tablespoon olive or coconut oil
1 pound 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 shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 medium zucchini, spiralized into noodles
Fresh parsley (optional garnish)
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.
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%