Zu-Skinny Shrimp “Pasta”
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Ingredients
- 1 Medium zuccini (spiralized, blade C)
- 7 Large shrimp (wild caught)
- 1.5 tablespoons capers
- 2 artichoke hearts (in water, halved)
- 1/4 cup chicken broth
- 1-2 tablespoon nutritional yeast (Braggs brand)
- fresh cilantro (chopped)
- 1/2 cup porcini mushrooms chopped
- 5-6 grapre tomatoes (halved)
- 1 juice of lemon or lime
- 1-2 green onions (sliced thinly)
Directions
| Step 1 | In a non-stick skillet on med-high, place all ingredients into the pan except the zucchini and shrimp. Salt and pepper. | |
| Step 2 | Add the shrimp, so each one is touching the bottom of the skillet, cook for 3-4 minutes until shrimp has become opaque on one side. | |
| Step 3 |
Add the spiralized zucchini and chicken broth, season again lightly with salt and pepper, toss to coat. Gather shrimp and place on top of the zucchini in order for the shrimp to continue cooking and the zucchini will steam with the broth. Cook covered for another 4-5 minutes. |  |
| Step 4 | Once shrimp is completely opaque, toss again and add the lemon or lime juice. | |
| Step 5 |
Turn all out on to a place. |  |
| Step 6 | Enjoy. |
