One of the best decisions I’ve ever made…I bought a spiralizer! Let me just tell you how fun this little gadget is. I want to spiralize ALL THE THINGS! It will definitely come in handy to those of you on the Whole 30 or paleo diet.

You can find the one I bought HERE!  Side note, choose the right one because I aimlessly bought one a while back and it was TERRIBLE, I mean terrible. So not user friendly! Buy this one , I swear a monkey could use it.

I can almost promise you that my next recipe will have lots of fun, spiraled colors in it. I am too excited. It’s the little things! Any way so this recipe was using what I had on hand. I actually ran out of garlic and didn’t know it until I started cooking, so garlic powder it is. It works!

This is my perfect idea of a light and bright meal. You can’t go wrong with any form of basil, lemon, garlic. You just can’t. One of my favorite flavor profiles for sure. It’s simple, yet vibrant and full of finesse – try it out! Also this recipe is whole 30 approved, woop!

makes two servings

1 zucchini and 1 yellow squash, spiralized and squeezed dry removing excess water
2 cups fresh broccoli florets
1 lemon, halved
16 raw, large shrimp, peeled & deveined
salt and pepper, to taste
1-2 teaspoons garlic powder
1/4 cup fresh basil, chopped
EVOO

1. Season raw shrimp with salt, pepper and garlic powder and juice from half a lemon
2. Preheat oven to 400 degrees. Combine salt, pepper and EVOO with broccoli on a large baking sheet. Roast for 15 minutes until crispy and browned – you might have to go longer depending on how big your broccoli florets are. Be sure to flip the broccoli halfway through for even cooking. And try real hard not to snack on it when it’s done ;)
3. Heat EVOO in medium sized skillet over medium high heat. Add shrimp and cook 1-2 minutes per side until pink and no longer translucent. Remove shrimp from pan
4. In that same skillet, add the zucchini and squash spirals, juice of the other lemon half, and lots of salt and pepper – you may have to do this in shifts, don’t overcrowd your pan! We want evenly cooked “noodles” :)
5. Cook for about 2-3 minutes or until they are “al dente” aka taste as you go and see if you like the texture, just like you would pasta!
6.. Transfer zucchini and squash noodles to a strainer to release any excess water
7.. Combine noodles, broccoli, cooked shrimp and and fresh basil, feel free to garnish with chopped basil and/or lemon zest!

As much as I LOVE PASTA, this is a pretty darn close alternative. AND you can still twirl it around your fork just like spaghetti noodles. Fine by me!