• Zucchini • Sea Salt • Ghee • Onion • Garlic • Coconut Cream • Lemon Juice • Black Pepper • Yeast • Shrimp • Parsley • Artichoke Hearts
Slice the zucchini into noodles, place in a colander and toss with sea salt. Let it sit to sweat the zucchini.
Pat shrimp dry and pan fry in ghee for 2 minutes on each side. Set aside. Add more ghee to the skillet and sauté garlic and onion.
Stir in coconut cream, lemon juice, yeast, salt, garlic powder, and black pepper. Bring to a boil, then simmer until reduced, stirring occasionally.
Drain zucchini and squeeze out the moisture. Add to the sauce, along with artichoke hearts and parsley, let it simmer, stirring frequently. Turn off heat and stir in shrimp.
ENJOY!