1 Tablespoon Olive Oil
1 lb. Asparagus, trimmed and chopped
5 Garlic cloves, minced
¼–1 Teaspoon Crushed Red Pepper Flakes (can omit or use less for less spice)
¼ Teaspoon Freshly Ground Black Pepper
1 lb. Shrimp, peeled and deveined
2 Tablespoons Fresh Lemon Juice
2 lbs. Fresh Zucchini Noodles (see Pro Tips for more details)
Fresh Chopped Parsley, for garnish
Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for about 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp is pink and cooked through, transfer the mixture to a plate and set aside.
Add zucchini noodles into the same skillet and sauté for 1-2 minutes, add shrimp and asparagus mixture back into the pan. Give it a good stir to combine everything, then remove from heat, top with fresh parsley and serve.
Shrimp – look for shrimp that is peeled and deveined already to save time. I get fresh shrimp when possible, but thawed frozen shrimp works great for this dish too.
Zucchini – you can purchase Fresh Zucchini Spirals (NOT FROZEN) from Trader Joes or you can purchase 2 Medium Zucchini and easily spiralize your own. Here is a link to a spiralizer.