I can’t wrap my mind around where summer went. It feels like it was just the beginning of July and here we are now at the end of August. Who let that happen?
One thing I know for sure, I am soaking in on all of the summer produce possible. Fresh items like peaches, nectarines, berries (all the berries!), summer squash and greens are in such abundance right now. So I am using them up in every way I can possibly fit them into my meals.
Last year I shared this recipe on Whole30recipes Instagram and everyone freaked over it. Rightfully so it’s so simple and delicious. Perfect for the ending of summer when you’re trying to gorge on all those zoodles (zucchini +noodles). This simple pasta doesn’t disappoint. I use this spiralizer.
You know what else is awesome? You can now find my recipes along with thousands of others in the Real Plan meal plans for Whole30! That means you get entire customized Whole30 meal plans already made for you! Sounds like the perfect plan for anyone looking to do the September Whole30.
Onto to that recipe already 😉
Zucchini Noodle & Shrimp Pasta
2 zucchini (spiralized or noodled)
1 lb shrimp
1 tablespoon chopped garlic
1 tablespoon capers
1/4 cup green olives
2 tablespoons olive oil
Zest and juice of one lemon
Fresh parsley (basil is also a lovely add!)
Pinch of salt
- Heat skillet to medium heat, add olive oil and then add garlic. Saute until fragrant (about 1 minute) then add in the shrimp. Saute until just starting to get pink.
- Add in zucchini noodles, capers and olives. Cover with lid and allow to cook for 3-5 more minutes on low heat.
- Add in fresh lemon zest, parsley and salt to finish.