Shrimp Scampi with Zoodles

I loved how this dish came out. It was light and flavorful although my initial recipe came out too watery so I'm leaving the chicken broth out of the ingredients because I don't think it's needed. Zucchini and squash produce quite a bit of water so that's good enough. I also left out the coconut oil. Clearly I was overzealous when I first started putting ingredients together. Butter is all that's needed in my opinion. You can substitute the butter with coconut oil or olive oil.

Ingredients:
2 tbsp. unsalted butter
1 lb. peeled and deveined uncooked shrimp
 1/4 cup onion, chopped
4 garlic cloves, minced
1 (15 oz) can diced tomatoes, drained
1/4 cup grated Parmesan cheese
1 tsp. red pepper flakes
2 tbsp Old Bay or seafood seasoning
 1 lemon, juiced
2 large zucchinis, spiralized
2 large squash, spiralized
2 tbsp dried parsley

What To Do:
Melt butter in pan over medium heat. Add onion and garlic and cook for 2 minutes. Add shrimp to the pan and season with red pepper flakes and Old Bay seasoning. Cook for 3 minutes until the shrimp starts to turn pink. Add lemon juice, parsley, Parmesan cheese and diced tomatoes. Cook for an additional 2 minutes. Finally add the spiralized zucchini and squash and cook for 3-5 minutes until the squash and zucchini looks cooked.

Optional garnishes are grated Parmesan cheese and parsley.

Enjoy!

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