Creamy Shrimp & Zoodles

Simple-Simple prep!

Creamy noodly goodness…packed with nutrition.

Made WITHOUT using any DAIRY or GRAINS!

Use coconut cream + almond flour in place of the traditional heavy cream & flour!

Makes 4-6 servings

Ingredients:

• 1 1/2 lbs raw, peeled and deveined shrimp
  
• 2 garlic cloves, minced
  
• 1 small yellow onion, sliced
  
• 1/2 lb. button mushrooms, chopped
  
• 2 Tbsp + 1 tsp avocado oil, coconut oil, or olive oil
  
• 1/2 cup low sodium vegetable, or chicken broth
  
• 1/2 cup coconut cream
  
• 1/4 cup almond or coconut flour
  
• 2 cups fresh baby spinach
• 4 small yellow squash, or zucchini, sliced into noodles using a Spiralizer 

Instructions:

Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.

Remove shrimp from the skillet and set aside.

In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Sauté until golden, about 4 minutes. Remove from pan and set aside.

Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies.

Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)

Sprinkle with fresh chopped parsley, and/ or parmesan cheese.

Enjoy!

❤Rachel

Creamy Shrimp & Zoodles

Category Dinner Recipes

Ingredients

• 1 1/2 lbs raw, peeled and deveined shrimp
• 2 garlic cloves, minced
• 1 small yellow onion, sliced
• 1/2 lb. button mushrooms, chopped
• 2 Tbsp + 1 tsp avocado oil, coconut oil, or olive oil
• 1/2 cup low sodium vegetable, or chicken broth
• 1/2 cup coconut cream
• 1/4 cup almond or coconut flour
• 2 cups fresh baby spinach
• 4 small yellow squash, or zucchini, sliced into noodles using a Spiralizer

Instructions

1. Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.
2. Remove shrimp from the skillet and set aside.
3. In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Saute until golden, about 4 minutes. Remove from pan and set aside.
4. Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies.
5. Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)
6. Sprinkle with fresh chopped parsley, and/ or parmesan cheese.

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