Garlic Butter Shrimp Over Zucchini & Squash Noodles

Back to eating healthy I go!

Saving up for a wedding means cooking dinner during the week and bringing lunch to work as well. This also gives us the option to eat healthier and not feel bad about that takeout we ate the night before.

Last night I decided to whip up a simple and easy dinner for the future hubby and I. Although he is not a fan of zoodles, I assured him that the way I was making it, he would definitely enjoy. Unfortunately, I was so  hungry once I finished making it, that I forgot to take a picture! I will post it next time.... I promise!

Anywho.... I bought organic zucchini and squash, stuck it in my spiralizer, squeezed out the excess water from both vegetable, and tossed them in a bowl with some salt and pepper. I then heated up some grape seed oil in a pan, and cooked my noodles for about 2-3 minutes, or until they start looking a bit softer. Once the zoodles were done, I transferred them to a plate and set them aside. I then washed my shrimp, seasoned with some salt and pepper, heated up a little but more grape seed oil in my pan, and cooked my shrimp for about 2-3 minutes. Transferred the shrimp to another plate and set aside while I make my sauce. All I did with my sauce, was add about a half a stick of butter (can be salted or unsalted), chopped up some fresh garlic, and melted it all together. You can also add some lemon juice and parsley for that extra kick!. Once the butter and garlic were mixed together, I added my zoodles and shrimp back in, and sauteed for about 3 minutes. You don't want your noodles to get too mushy!

And voila! It was very flavorful and light. I was surprised my soon to be hubs enjoyed it!

If you are still on that healthy kick, and you are looking for some light dinner recipes, this is definitely one to make!