The Best Healthy Shrimp Scampi

I have a handful of recipes that I cook at least once a week, and shrimp scampi is absolutely on that list. My go to meals usually take under 15 minutes to make, and less than 2 minutes to eat... (JK. Chew your food, people!).

My grandpa is from New York and cooks Italian food like it's his full-time job. He had this bomb ass recipe that he shared with my family, which I adopted and made my own, sans butter, cheese, and gluten. I know what you're thinking... this recipe must be sans fun. Guess again! No matter how many times I make this, it's always like the first time. So. Yum. It's healthy, filling, and sooooooo good. Plus, it's Catalani approved... and you can't get more Italian than that. 

Serves 2

Ingredients:

• 1/2 lb wild caught shrimp

• 2 zucchinis, spiralized (or 1 box of pre made Zoodles)

• 3 garlic cloves, minced

• 1/2 tsp sea salt

• 1/2 tsp crushed black pepper

• 1/2lemon

• 1/4 cup parsley, thinly sliced

• 1 Tbsp coconut oil

• 1/2 Tbsp olive oil

• Crushed red pepper, to taste

• Optional: Nutritional Yeast, to taste

Directions: 

• Remove the shell, tail, and veins from the shrimp. Rinse, pat dry, then set aside.

• Using a spiralizer, spiralize zucchini then set aside. Or, use pre-made Zoodles.

• In a large pan, melt coconut oil over medium heat. Add in garlic and cook for 1-2 minutes, or until the garlic turns light brown.

• Next, add the shrimp. Season with salt and cook for 1 minute on each side. While the shrimp is cooking, squeeze lemon over the shrimp.

• Lower the temperature to medium-low and mix in parsley and zucchini noodles. Stir occasionally until the zucchini noodles reach desired consistency.

• Drizzle olive oil over the mixture and serve immediately.