NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Shrimp

1.5 ounces Gluten-Free Brown Rice Pasta

1 medium Zucchini

1 tablespoon Olive Oil

1/4 medium Avocado

1/2 cup Cherry Tomatoes

2 cloves Garlic

1 tablespoon Lime Juice

1/4 cup Fresh Cilantro

PREPARATION

• 1

  Cook the gluten-free brown rice pasta in boiling salted water according to package directions until al dente, then drain.

• 2

  While the pasta cooks, use a spiralizer to create zucchini noodles and set them aside on a paper towel to drain excess moisture.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque.

• 5

  Stir in the cherry tomatoes and zucchini noodles, cooking for just 1-2 minutes until the zoodles are slightly softened but still crisp.

• 6

  Add the cooked brown rice pasta to the skillet along with the lime juice and fresh cilantro, tossing everything together to coat.

• 7

  Season with a pinch of sea salt and black pepper, then serve immediately topped with the diced avocado for a rich, buttery finish.