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Shrimp with Zucchini Pasta

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Serves 2-4 | Prep Time 20 | Cook Time 20

Why I Love This Recipe

Ingredients You'll Need

grapeseed oil and cooking spray to coat pan
4-5 crushed garlic gloves
1/2 chopped onion
1 box cherry tomatoes (fork each tomato so it doesn't explode with the heat)
1 box mushrooms
1 tsp thyme
2-4oz chicken stock
1 lemon, juiced and separated into halves
2 servings shrimp, uncooked and seasoned with spicy fish taco seasoning (see other recipe)
3-4 zucchini's cut into spagghetti
1 tbsp chopped garlic
1/4 cup marinara sauce (Newman's Red Pepper marinara is a favorite)
salt and pepper to taste


1. Take a large skillet and turn stove on to med-high heat, add about 1 tbsp grapeseed oil and have cooking spray handy. Cook the crushed garlic and chopped onion for 3-5 minutes

2. Add the tomatoes and cook for another 2-3 minutes

3. Add the mushrooms, thyme, chicken stock and 1/2 lemon juice. Stew for about 10 minutes then remove from heat and place aside in a medium-large mixing bowl.

You may need to rinse off the pan at this point before returning to head

4. Coat the pan again with oil and cooking spray, then add the shrimp until they cook through. This typically takes about 5-10 minutes. You'll know when the shrimp are cooked because they will turn pink and they will shrink a bit. Once cooked, add to the tomatoes and mushrooms and stir together

5. Rinse pan if necessary, then return to head and coat pain again with oil and cooking spray. Add the sliced zucchini, chopped garlic, 1/2 juiced lemon, and salt and pepper to taste. Cook for about 2-3 minutes until done, add the marinara sauce to pan for another 1-2 minutes then mix all together with tomatoes, mushrooms, and shrimp.

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