You’ll probably be seeing me turning a lot of my veggies into spaghetti because I am obsessed for a bunch of reasons.  One, it’s fun.  Two, it really satisfies your pasta cravings.  It’s simply amazing. So if you haven’t already done so, go buy yourself a julienne peeler and peel away!  Like every dish I make, this took me all about 1o minutes to do.  It’s simple, it’s colorful and it’s delicious!   Great Spring meal!

Ingredients (based on 1 serving):

12 Large Shrimp
1 Large Zucchini
1 Red Pepper
1 Green Pepper
1/4 Red Onion
2 Cloves Garlic
Tablespoon of Olive Oil
Coconut Oil
Salt/Pepper if Desired

Directions:

Heat a medium sauce pan and add the coconut oil.  Season your shrimp with salt and pepper.  Once the coconut oil has melted add the shrimp into the pan.  Shrimp cook very quick so be sure the pan isn’t too hot so the shrimp stay fresh and don’t over cook..

In a separate pan, heat garlic and olive oil.  Dice your peppers and onions into thin length wise pieces.  When the pan is hot add and sautee for about 5-10 mins.

While the peppers/onions and shrimp are cooking, julienne peel your zucchini.  Once the peppers/onions are done, add the the zuchinni and sautee for about 3 mins.  Try not to cook it too long so the zucchini stays ‘al dente’.

When the shrimp are done, add to the veggie mix and mix all together and serve!

Happy Noming!! 🙂