Ingredients:
1 tablespoon green onions, finely chopped including green top
1/2 tablespoon extra virgin olive oil
5 cloves garlic, pressed
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon lemons, zest of, grated
1 drop Tabasco sauce
8 ounces zucchini, shredded ( approx. 2 cups)
8 ounces spaghetti, cooked
lemon wedges, to garnish ( to garnish)
1 1/2 lbs shrimp, cleaned
Directions:
Clean shrimp and pat them dry.
Set aside.
Melt the margarine in a skillet over medium heat.
Stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly.
Add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes.
Stir in the parsley, lemon zest and tabasco.
Remove the shrimp with a slotted spoon to a bowl.
Add the zucchini and stir fry over heat until tender, about 2 minutes.
Serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti.
Garnish with lemon wedges if desired.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.