Garlic Butter Shrimp “Linguini” With Zoodles

That day-after-Christmas food hangover… you know the one.  Too much cheese.  Too many crackers.  Pie up to your eyeballs.  Potato casserole. Spiked egg nog. All of the goodies.

Back on track today.  With a fridge full of leftovers.

I opened my fridge, overwhelmed with what was left, and just wanted something light & simple.  So I grabbed the leftover shrimp from the shrimp cocktail.  Some veggies from the veggie tray.  The zucchini that never got roasted as planned, and some Parmesan cheese from the au gratin potatoes.  5 minutes later- a light, healthy lunch happened.  And it happened to be delicious!

Low carb.  Light.  Full of protein & veggies.

Enjoy!

Ingredients:

8-10 medium/large shrimp

1 large zucchini, spiralized 

4 baby carrots, spiralized

2-3 mini peppers, sliced thin

1/2 tbsp grass fed butter

1 tsp garlic powder

1 green onion, chopped

1 tbsp fresh Parmesan cheese. 

Directions: 

In a large skillet, sauté butter, carrots, & peppers, 2-3 minutes.  Add zucchini. Stir 1-2 minutes until zoodles soften.  Add shrimp & garlic powder.  Sauté an extra 2-3 minutes.

Plate & garnish with green onion & cheese.  Enjoy!

This could be doubled for 2 servings or one large serving for one. 

For 21 Day Fix Containers:

1 red = shrimp

1 blue = cheese 

2 green = veggies 

2 tsp = butter