Lemon Shrimp and Asparagus on Zoodles- low carb

A quick, light, relatively low carb shrimp dish that comes together quickly. Peeling the shrimp is the longest part!

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Name: Lemon Shrimp and Asparagus on Zoodles- low carb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pounds Shrimp fresh, peeled and de-veined "medium" shrimp; 1 bunch Asparagus usually about 3/4 pound; 2 tablespoons Extra virgin olive oil; 3 tablespoon Butter; 1 cup Red bell pepper chopped large; 1/3 cup Fresh lemon juice; 1 each Lemon zest zest whatever you juice; 1 1/2 teaspoons Kosher Salt; 1/2 teaspoon Black pepper freshly ground; 1/3 cup Parmesan grated or use the Italian 6 cheese mix; 1 medium Zucchini "zoodled" I like about 3mm blade; 1/4 teaspoon Red pepper flakes optional

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INGREDIENTS

1 1/2 pounds Shrimp ; fresh, peeled and de-veined "medium" shrimp
1 bunch Asparagus ; usually about 3/4 pound
2 tablespoons Extra virgin olive oil
3 tablespoon Butter
1 cup Red bell pepper ; chopped large
1/3 cup Fresh lemon juice
1 each Lemon zest ; zest whatever you juice
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black pepper ; freshly ground
1/3 cup Parmesan grated ; or use the Italian 6 cheese mix
1 medium Zucchini ; "zoodled" I like about 3mm blade
optional
1/4 teaspoon Red pepper flakes ; optional

INSTRUCTIONS

Peel and de-vein the shrimp.

Zest and juice the lemon, cut the asparagus into 1 1/2 inch pieces (if thick stalks, make them shorter and you may need to par-boil if tough), and chop the red pepper.

Heat the olive oil and butter in a large skillet or saucepan. Begin sauteing with the red peppers. After 1 or 2 minutes, add the asparagus (if larger and not par boiled, add first or at the same time). Continue to saute.

If you want some heat, add the red pepper flakes at this time.

When the peppers and asparagus are a little tender, but still crisp and not done, add the shrimp. Cook for 2 to 4 minutes, stirring often, until the shrimp are just cooked. Do not over cook.

Add the zoodles and cook until almost done to your liking, but not quite there. I like mine just warmed through.

Best served in bowls to allow swirling the zoodles in the sauce as they are eaten.

Sprinkle with grated Parmesan or grated 6 cheese Italian blend cheese.

NOTES

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Lemon Shrimp and Asparagus on Zoodles- low carb

1 1/2 pounds Shrimp fresh, peeled and de-veined "medium" shrimp
1 bunch Asparagus usually about 3/4 pound
2 tablespoons Extra virgin olive oil
3 tablespoon Butter
1 cup Red bell pepper chopped large
1/3 cup Fresh lemon juice
1 each Lemon zest zest whatever you juice
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black pepper freshly ground
1/3 cup Parmesan grated or use the Italian 6 cheese mix
1 medium Zucchini "zoodled" I like about 3mm blade
 optional
1/4 teaspoon Red pepper flakes optional

Peel and de-vein the shrimp.  
Zest and juice the lemon, cut the asparagus into 1 1/2 inch pieces (if thick stalks, make them shorter and you may need to par-boil if tough), and chop the red pepper.
Heat the olive oil and butter in a large skillet or saucepan.  Begin sauteing with the red peppers.  After 1 or 2 minutes, add the asparagus (if larger and not par boiled, add first or at the same time).  Continue to saute.
If you want some heat, add the red pepper flakes at this time.
When the peppers and asparagus are a little tender, but still crisp and not done, add the shrimp.  Cook for 2 to 4 minutes, stirring often, until the shrimp are just cooked.  Do not over cook.
Add the zoodles and cook until almost done to your liking, but not quite there.  I like mine just warmed through.
Best served in bowls to allow swirling the zoodles in the sauce as they are eaten.
Sprinkle with grated Parmesan or grated 6 cheese Italian blend cheese.

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TimGa

Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 4 Servings

Calories: 386
Calories from Fat: 158 (41%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2g
Cholesterol 288.8mg		89 %
Sodium 903.5mg		31 %
Potassium 886.7mg		23 %
Total Carbohydrate 13.9g		4 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 9.5g
Protein 42g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 386

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