Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini (about 2 lbs.), cut into “noodles” with a spiral cutter, julienne peeler or use a regular vegetable peeler to cut into wide ribbons
  • 2 tablespoons olive oil, divided, plus more for serving
  • 1 medium onion, diced
  • 2 cloves garlic, peeled and minced
  • 8 ounces fresh asparagus, cut into 1-inch pieces
  • 1 pound raw shrimp, peeled and deveined with tails removed, thawed and drained if previously frozen
  • 1/4 cup chopped fresh parsley
  • 6 slices crisp cooked bacon, crumbled
  • Sea salt and fresh ground black pepper to taste
  • Fresh grated Parmesan

Instruction

  • Heat a large skillet over medium-high heat, add 1 tablespoon olive oil and zucchini. Cook, stirring often until zucchini are just tender. About 5 minutes. Remove to a bowl and cover to keep warm.
  • To the same pan, add remaining 1 tablespoon olive oil and onion. Sauté onion until it starts to soften then add garlic and cook, while stirring, for an additional 30 seconds or until the garlic is fragrant.
  • Add asparagus and stir. Cook an additional 2 minutes, stirring often.
  • Add shrimp and stir fry with the vegetables for 4-5 minutes or until they’re pink and cooked through (being careful not to overcook them). Stir in crumbled bacon and parsley and remove from heat.
  • Toss shrimp and vegetable mixture with the zucchini and season with salt and pepper to taste.
  • Drizzle with additional olive oil and the Parmesan cheese before serving.