I know there are a lot of us who love pasta but don’t necessarily love all the carbs that come with it. Real pasta is definitely a treat meal for me on occasion (how Italian of me) but this my go-t0 low-carb version of “pasta”. Mix up the lean protein and add chicken or scallops instead and you can have multiple pasta dishes weekly.
*To make this dish vegetarian, swap out the lean protein and add your favorite veggies, beans or tofu to it.
Ingredients
4 Zucchini (2 cups shredded)
Extra Virgin Olive Oil
1-2 Cloves of Garlic (depending on how much you like garlic!)
5-6 Oz. Shrimp
Red Pepper Flakes
Parsley
*Serves 1
Directions
In a medium bowl, shred zucchini using a vegetable shredder. Set aside.
In a medium skillet, sauté garlic in olive oil.
Add shrimp to skillet and cook approximately 1-2 minutes each side or until lightly pink. Set aside.
In a medium skillet cook zucchini approximately 2-4 minutes or until cooked to desired consistency. (I prefer mine just lightly cooked)