This meal came together in fifteen minutes after a busy day at work! It’s naturally gluten-free, low in FODMAPs and can be made dairy-free by omitting the butter. It’s one of my clients’ favorites!

INGREDIENTS:

• 1 tablespoon of butter

• 1 tablespoon of garlic-infused olive oil

• 4 ounces of large shrimp

• 1/2 lemon

• 1 tablespoon of parsley, chopped

• 2 cups of spiralized zucchini

OPTIONAL TOPPINGS:

• Red pepper flakes

• Lemon zest

• Parmesan cheese

• Capers

• More fresh herbs!

DIRECTIONS: 

1. Heat the butter and oil over medium heat in a sauté pan.

2. Pat shrimp dry and season with salt and pepper.

3. Cook shrimp in butter and olive oil for two minutes per side.

4. Turn off heat and squeeze lemon over cooked shrimp.

5. Sprinkle chopped parsley over the shrimp, too.

6. Add spiralized zucchini and toss together; one minute should soften zucchini to noodle-like texture.

7. Top with additional low FODMAP flavor as desired.