Ingredients

1 tbsp. of extra-virgin olive oil

1 small red onion, thinly sliced

2 garlic cloves, minced

2 yellow zucchinis

2 green zucchinis

1 lbs. of peeled and deveined uncooked shrimp

¼ cup of dry white wine

¼ cup of organic vegetable broth

1 lemon

Chopped, fresh parsley

Himalayan pink salt and fresh ground pepper, to taste

Red pepper flakes, to taste

Instructions

Spiralize zucchini at desired noodle size. Set aside.

In a skillet, over medium heat, sauté the onion and garlic in olive oil.

Add shrimp, and stir until pink.

Poor in white wine, vegetable broth, red pepper flakes and the juice of ½ lemon to skillet and let simmer.

Add zoodles to skillet and stir with tongs for 2-3 minutes, until slightly soften.

Serve and garnish with salt, pepper, lemon juice and parsley to taste.

JK's Tips

General rule of thumb: 1 zucchini = 1 serving

Don’t overcook the zoodles!! They can easily get soggy… Just like pasta, you want them al dente.

The versatility of this meal is absolutely amazing! I personally love adding shrimp to this recipe, but feel free to mix it up a little and throw in some fresh tomato sauce and basil, topped with parmesan shavings. It is the perfect pasta-substitute meal!