Ingredients:
- 2 tablespoons Becel olive oil margarine
- 20 medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup no salt added chicken stock
- Juice of 1 lemon
- Bio-salt and freshly ground black pepper, to taste
- 4 medium-sized zucchini, spiralized
- 2 tablespoons freshly grated Allegro white cheese (optional)
- 2 tablespoons chopped fresh parsley leaves (optional)
Instructions:
- Melt margarine in a large skillet over medium high heat.
- Add shrimp, garlic and red pepper flakes.
- Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice; season with bio-salt and pepper, to taste.
- Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with cheese and parsley, if desired
Yield 4 servings
Credit: Deb Spence