Love all the faves, but hate the carbs? No worries. I’ve got you covered. Here’s an easy one that’ll have them licking their fingers!

1 Zucchini spiralized

1 tablespoon of Kosher salt

1 tablespoon of olive oil

1 pound of shrimp, cleaned & deveined

Pinch of slat

Pinch of pepper

Pinch of red pepper flakes

2 cups of baby spinach

1 tablespoon of butter (or 2)

1 1/2 cups of heavy cream

1 teaspoon of chicken bouillon

1/2 teaspoon of garlic powder

1/2 teaspoon of black pepper

1/2 cup of grated Parmesan cheese

1 teaspoon of arrowroot powder

1 teaspoon of cold water

In a large bowl, add the zucchini and salt. Let them sit for about 10 minutes to draw out the moisture. Then, heat a large skillet and add in the olive oil and shrimp. Saute for a few minutes and then season with salt, pepper, and red pepper flakes. Then, add in the spinach until it’s barely wilted and remove and set aside.

To make he sauce, add in the butter and once melted, add in the heavy cream. Season with chicken bouillon, garlic powder, black pepper, and Parmesan cheese. To thicken, add the arrowroot powder and water to a bowl. Mix well and then pour into the sauce. It should thicken quickly. To finish, season with Parmesan cheese and toss in the shrimp, spinach, and spiralized zucchini. Mix well to combine and enjoy.

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