Shrimp, Tomato, & Spinach Over Zucchini Pasta

{serves 4} 

What You Need
1 TBS butter
2 TBS olive oil, separated
1 lb. shrimp, uncooked and deveined 
6 garlic cloves, minced and separated
5 medium tomatos, diced
2 cups cooked spinach
3 medium zucchini, spiralized 
2 TBS fresh lemon juice
1/2 TSP crushed red pepper
Parmesan, shredded

1. Heat a large non-stick skillet over medium heat. Add 1 TBS olive oil and 1 TBS butter and cook until melted. 
2. Add the shrimp and 2 1/2 cloves of garlic. Cook on that side for 1 minute. While shrimp are cooking, sprinkle the non-cooking side with salt and paprika. 
3. After 1 minute, flip shrimp over and cook the other side for additional 2 minutes. 
4. Once shrimp are cooked, add tomatoes, spinach, 2 1/2 gloves of garlic, and 1/2 TSP crushed red pepper. Mix well and remove from heat.
5. In separate non-stick skillet, heat 1 TBS olive oil over medium heat. Add spiraled zucchini and season with salt and pepper. Once zucchini is cooked, 6-8 minutes, add back to shrimp mixture. 
6. Add lemon juice and season with salt and crushed red pepper, if desired. 
7. Warm on stove over medium heat until all is cooked through. Top with shredded parmesan and enjoy!

{modified via Julia's Album}

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