So here's our adaptation...
1 Tbs olive oil, (approximately)
Generous Shake crushed red pepper flakes
1 lb raw shrimp, peeled and deveined
3 cloves minced garlic
1 LARGE zucchini, spiralized or thin julienne strips
salt and freshly ground black pepper
1/2 Fresh lemon
1 cup diced Tomato
Heat half of the olive oil in a skillet over medium-high heat. Sprinkle the skillet generously with crushed red pepper flakes (the amount of red pepper that you add will determine the spice-level of your finished dish, so adjust accordingly!).
Add the well drained, raw shrimp and season them with salt and freshly ground black pepper. Cook them for about 2 minutes, flip them over and add half of the minced garlic. Cook another minute (the shrimp should be opaque when they're done), then transfer them to a dish.
Heat the remaining oil and garlic in the skillet, cook 1 minute, add the zucchini noodles.
Cook for about 3 minutes or stirring occasionally. Add the hot cooked shrimp, toss gently to incorporate, then add the diced tomatoes. Squeeze half a fresh lemon over the entire dish, toss again and serve immediately.
This grocery expense of this particular dish is quite low, the zucchini came from our garden, the shrimp were purchased and frozen at the sale price of $5 per lb, the tomatoes came from the garden and the lemon was .33 The total cost was about $1.33 per person (for 4 people) at about 300 Calories per serving.
Since we make this recipe so frequently, sometimes using scallops, we opted to get one of the spiralizers. To see how it works just click on the video below: