Shrimp Alfredo with Artichokes Hearts

Ingredients

• 4 medium zucchini

• 2 tsp sea salt divided

• 2 tbsp  coconut oil for AIP, divided

• 1 onion choppe

• 3 garlic cloves minced

• 1 14-oz can coconut cream

• 1 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 tsp garlic powder

• 1/2 tsp ground black pepper omit for AIP

• 1/4 cup chopped parsley

• 1 lb raw shrimp peeled and deveined

• 1 14oz can of artichoke hearts drained and moisture squeezed out

Instructions

1. Use a vegetable peeler or spiralizer to slice the zucchini into noodles.

2. Place the zucchini noodles in a colander over a bowl, and toss with 1 tsp of sea salt.

3. Let this sit for 30 minutes to sweat the zucchini. Start cooking the shrimp and the sauce while the zucchini sits.

4. Pat dry the shrimp with a paper towel and heat 1 tbsp of ghee in a large skillet over medium high heat. 

5. Add shrimp in a single layer, and pan fry for 2 minutes on each side. 

6. Remove the shrimp from the pan and set aside. 

7. Heat another tbsp of ghee in the same skillet.

8. Add onion and garlic and sauté for 3-4 minutes until the onions are translucent.

9. Add coconut cream, lemon juice, nutritional yeast, 1 tsp sea salt, garlic powder, and ground black pepper. Stir together.

10. Once the sauce begins to boil, reduce the heat to medium low to simmer for 20 minutes until reduced. Stir occasionally so the sauce doesn't stick and burn on the bottom. 

11. Drain the zucchini and wrap in a paper towel to squeeze out the moisture.

12. Stir in Reese Quartered Artichoke Hearts, zucchini noodles, and parsley, and let everything simmer for 5 more minutes while stirring frequently.

13. Turn off heat and stir in shrimp. Serve warm.