3 zucchini, spirilized into noodles
1 1/2 tbsp olive oil
1/2 pound medium raw shrimp, peeled and deveined
1 1/2 garlic cloves, chopped
1 stalk green onion, chopped
1/2 cup cherry tomatoes, halved
1 tsp salt, to taste
ground pepper, to taste
1/2 bag baby spinach
basil, to taste
2 tbsp lemon juice
- In a large non-stick skillet, heat olive oil over medium then add garlic, green onions, tomatoes, shrimp, and basil. Season with salt, pepper, and lemon juice to taste.
- Cook for about 5 minutes or until tomatoes are tender and shrimp begins to pink.
- Add spinach to the pan and cook until it begins to wilt. Add the remaining lemon juice.
- Cook for another minute, stir frequently. Toss in zucchini noodles and coat with ingredients.
- Ready to serve!