Shrimp Spinach & Mushrooms w/ Butternut Squash Noodles
Yield: 4 - 5
prep time: 10 Mcook time: 15 Mtotal time: 25 M
a flavorful, low-carb, filling weeknight dinner that is also great for meal prep!
ingredients:
- 1 medium butternut squash, spiralized
- 2 tbsp olive oil
- 1 medium shallot
- 8 oz mushrooms, sliced
- 2 cups fresh baby spinach
- sea salt to taste
- cracked black pepper to taste
- 1 tbsp coconut aminos
- 4 tbsp vegan butter
- ------------------------------
- 1.5 lbs EZ peel shrimp
- 2 tbsp paprika
- 1/2 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sea salt to taste
- cracked black pepper to taste
instructions:
How to cook Shrimp Spinach & Mushrooms w/ Butternut Squash Noodles
- you’ll need 2 skillets to create this dish!
- in a skillet, add 2 tbsp of butter. sprinkle shrimp with seasonings and combine well. add them to your pan. sear on each side for 2-3 minutes until bright pink. don’t overcook! shut off the heat, transfer the shrimp to a covered plate.
- in a separate skillet, heat olive oil. add shallots and sautè until translucent and fragrant. add 1 tbsp butter to the pan along with the mushrooms and cook down until they begin to brown. add spinach, salt, and pepper to taste. shut off the heat as the spinach wilts.
- in the skillet the shrimp was in, set it to medium-high heat. add last tbsp of butter to the pan. once melted, add squash noodles and drizzle them with the coconut aminos. toss noodles around vigorously until coated; continue to cook and toss for 4-5 minutes until tender.
- finally, add mushrooms, spinach, and shrimp back into the skillet with the noodles and combine well!
