4 medium zucchini (about 2 lbs.), cut into “noodles” with a spiral cutter, julienne peeler or use a regular vegetable peeler to cut into wide ribbons
2 Tbsp. olive oil, divided, plus more for serving
1 medium onion, diced
2 cloves garlic, peeled and minced
8 oz. fresh asparagus, cut into 1-inch pieces
1 lb. raw shrimp, peeled and deveined with tails removed, thawed and drained if previously frozen
1/4 cup fresh parsley, chopped
6 slices crisp cooked bacon, crumbled
Sea salt and fresh ground black pepper to taste
Freshly grated parmesan, if desired (omit for dairy-free or Whole30-friendly)
Heat a large skillet over medium-high heat, add 1 Tbsp. olive oil and zucchini. Cook, stirring often until zucchini are just tender. About 5 minutes. Remove to a bowl and cover to keep warm.
To the same pan, add remaining 1 Tbsp. olive oil and onion. Sauté onion until it starts to soften then add garlic and cook, while stirring, for an additional 30 seconds or until the garlic is fragrant.
Add asparagus and stir. Cook an additional 2 minutes, stirring often.
Add shrimp and stir fry with the vegetables for 4-5 minutes or until they’re pink and cooked through (being careful not to overcook them). Stir in crumbled bacon and parsley and remove from heat.
Toss shrimp and vegetable mixture with the zucchini and season with salt and pepper to taste.
Drizzle with additional olive oil and parmesan cheese before serving, if desired.
Serving Size:4 servings