Garlic Lemon Butternut Squash Noodles and Shrimp
A quick and easy spin on traditional pasta with shrimp, served with a simple olive oil and lemon juice dressing.
Servings 3 people
- 1 butternut squash
- 1 pound shrimp fresh or frozen (thawed); peeled and deveined
- 2 tbsp butter can sub ghee or extra virgin olive oil
- 4 tbsp extra virgin olive oil divided
- 6 cloves garlic minced or pressed
- 2 tbsp lemon juice from ~1 small lemon
- 2 tbsp fresh parsley more to taste
- Sea salt to taste
Peel the butternut squash. Slice off the bottom portion with the seeds. You will only be able to spiralize the top portion, and can dice and add the bottom part while the recipe is cooking if desired. Use a spiralizer to prepare the butternut squash noodles.
In a large skillet, heat 2 tbsp olive oil and 3 cloves minced garlic over medium high heat. Add noodles and stir until coated. Cook for 10-15 minutes, or until noodles are tender, stirring occasionally.
In a separate medium skillet, heat 2 tbsp butter and 3 cloves garlic over medium high heat. Add the shrimp. Cook for 5 to 7 minutes or until shrimp are fully cooked, flipping over halfway through. Add shrimp to butternut squash noodles. Remove both skillets from heat.
In a small bowl, whisk together the last 2 tbsp of olive oil, lemon juice, and parsley. Toss shrimp and noodles in the dressing. Season with salt and pepper to taste. Enjoy!
- You will know the shrimp are cooked when the flesh is slightly white in color, without any grey remaining.
- Other seasoning ideas: dill, red pepper flakes, red wine vinegar. You can also substitute sweet potato noodles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave.
Serving: 1serving | Calories: 508kcal | Carbohydrates: 32g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 401mg | Sodium: 303mg | Potassium: 1040mg | Fiber: 5g | Sugar: 6g | Vitamin A: 27033IU | Vitamin C: 68mg | Calcium: 354mg | Iron: 5mg