Shrimp with Zoodles, Artichoke, and Sundried Tomato

Honestly, this was a dinner I threw together by adding this and that to the skillet. Fortunately this turned into a delicious veggie filled dish I would happily eat again.

Ingredients:

4 zucchini spiralized

1 can quartered artichoke hearts drained and chopped

1 jar julienned sundried tomatoes (oil reserved for a future use)

2 pounds frozen shrimp peeled, tail removed, thawed

1 tablespoon fresh parsley

1 tablespoon garlic paste

shaved parmesan cheese

Directions:

1. Spray a large nonstick skillet/pan with olive oil spray.
2. Turn heat up to medium.
3. Add zucchini, artichoke, and tomatoes to the pan and mix together.
4. Add the garlic paste and parsely and mix to combine.
5. Put the lid on and allow to cook for 5 minutes stirrring often
6. Add the shrimp. Cover and cook 5-10 minutes stirring often until shrimp are pink and cooked through.
7. Remove from heat.
8. Serve topped with freshly shaved parmesan cheese.