Shrimp Zucchini Pasta

This delicious meal is a Whole30, gluten-free (and of course lowcarb) version of shrimp scampi and linguini. Replace traditional pasta with zucchini noodles/pasta for a veggie-packed and nutritious meal.

  • 3 tbs Butter, separated
  • 1 lb Shrimp, medium or large, peeled and deveined
  • 3 tsp Salt and pepper
  • 2 cloves Garlic, minced
  • ¾ cup Heavy cream
  • ½ cup Parmesan cheese, grated
  • 1 cup Cherry tomatoes, halved
  • 2 tbs Fresh parsley, chopped
  • 3 large Zucchini, spiralized

1. Heat a large skillet over medium heat. Melt 1 tablespoon butter and add shrimp. Season with salt and pepper.

2. Cook until shrimp are pink and opaque, 2 to 3 minutes per side. Remove shrimp.

3. In the same skillet, add remaining butter and garlic. Cook 1 minute and add heavy cream.

4. Add shrimp and zucchini to the pan. Toss and serve immediately garnished with saved parsley.

Serves 3-4 | Prep Time 10 mins