Be sure to use ingredients that are organic, shrimp that is wild-caught, and dairy that is organic, pastured and/or grass-fed.
2 medium zucchini, spiralized into ‘pasta’
1 pound cooked shrimp, thawed
1 tablespoon butter or ghee
1 large leek, chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup heavy cream
1/2 cup vegetable broth
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 cups frozen sweet peas, thawed
3 tablespoons fresh dill, chopped
Spiralize zucchini and separate into 4 bowls; set aside. Thaw shrimp and peas in a colander by running under cold water; drain and pat dry. Cut leek in half lengthwise, clean thoroughly and chop. Melt butter or ghee in a large skillet over medium-high heat. Add leek, garlic, salt and pepper and sauté until the leek is tender, about 4 minutes. Reduce heat to medium; add cream, broth, lemon juice and lemon zest. Whisk or stir to combine and let simmer and thicken for 3-4 minutes. Add peas and shrimp and cover until shrimp is heated through, about 1-2 minutes. Be sure not to overcook shrimp. Spoon mixture over the zucchini pasta, top with fresh dill and serve immediately.
Laurie of H2O Holistic Health Options loves to use her creativity in the kitchen. She is a Holistic Health Coach who empowers you and provides ongoing support and guidance as you set goals and make sustainable changes that improve your health and happiness. Her passion lies in cancer prevention. 970.903.1401 www.H2ODurango.com.