Serves 4
1 Red, 1 Green
Ingredients
2 Tbsp olive oil
1 pound jumbo shrimp cleaned & deveined
1 Tbsp minced garlic
¼ tsp crushed red pepper flakes (optional)
¼ cup low sodium chicken broth
2 tbsp lemon juice
2 tbsp fresh parsley
2 medium zucchini cut into zoodles
1. Place large sauté pan over medium low heat. Add the olive oil, and heat for 1 minute. Add the garlic and crushed red pepper flakes. Cook them for 1 minute, stirring constantly.
2. Add the shrimp to the pan and cook them stirring as needed, until they are cooked through, and pink on all sides, about 3 minutes. Season the shrimp with salt & pepper.
3. Use slotted spoon, transfer shrimp to a bowl, leaving any liquids in the pan.
4. Increase the heat to medium. Add the chicken broth and lemon juice. Cook for 2 minutes stirring occasionally. Return the shrimp to the pan and toss to combine. Season with salt & pepper. Garnish with fresh parsley and serve.