1Large Zucchini or 2 small (sliced into half rounds)
1lbShrimppeeled & deveined
14ozPastaI used Barilla protein pasta
Get your pasta cooking according to package instructions
Pat your shrimp dry with paper towel and season with the salt, pepper and garlic powder Heat 1 Tbls of olive oil in a large skillet over medium/high heat and cook the shrimp for 3 minutes a sideRemove from pan and set aside
Reduce heat to medium and add in 1 Tbls of olive oil Add in the zucchini (cut into half rounds) and sauté for 3 minutes Then add in the halved tomatoes and minced garlic and cook another 3-4 minutes (until the tomatoes just start to burst) turn off heat Season the veggies with salt and pepper to taste
Add 2 Tbls of the olive oil to a large bowl with the lemon juice and zest, whisk to combine and toss with the cooked and drained pastaStir in the shrimp and sautéed veggies (taste for seasoning) add salt and pepper if neededTop with fresh basil and parmesan and enjoy!
Nutrition facts are auto calculated and will vary depending on ingredients used To keep make this dish Paleo, Whole30 and Low Carb, use hearts of palm noodles or zucchini noodles (leave out the parmesan for Paleo & Whole30)Use your favorite gluten free pasta if desired