Ingredients
- 5 cups spiralized zucchini
- 2 cups shrimp, washed and peeled
- 1 small red onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup almond milk
- 1/4 cup cream cheese
- 2 tbs shredded parmesan cheese
- 1 tbs olive oil
- 1 tsp salt
Method
- Place zucchini in boiling water until tender, strain thoroughly and set aside
- In a large skillet, heat olive oil over medium heat
- Once oil is hot, add garlic, stirring frequently until golden
- Add chopped onion and salt and saute until the onion turns translucent and slightly browns
- Add the shrimp, and cook only until they just start to cook
- Add the almond milk and cream cheese, and stir until well-combined, and the shrimp turn pink (be very careful not to overcook though!); remove from heat
- Mix in the zucchini, and then transfer the ingredients from the skillet into an oven-safe dish
- Top with parmesan cheese and place in the oven at 200 degrees (celsius) for 10-15 minutes, or until the parmesan melts and start to crisp
