Shrimp with Spiralized Squash ‘Pasta’ with Cherry Tomatoes & Kale

Ingredients (1 serving):

• 170 gr Shrimp (High-protein serving)
• 70 gr Cherry tomatoes
• 60 gr chopped Kale
• 50 gr Spiralized butternut squash
• 25 gr Sliced red onions
• 1 Bunch of Basil
• 8 gr Minced Garlic
• 1/2 Lemon
• 5 gr Squash ‘pasta’ spice blend (garlic, red bell peppers, black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Cook the shrimp

In a large pan (nonstick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spice blend and S&P. Add the shrimp in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.

Mise en place

While the shrimp cooks, halve the tomatoes. Juice the lemon.

Cook the vegetables

In the reserved pan, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the squash and cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the tomatoes, kale and as much of the lemon juice as you’d like; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the tomatoes have softened and the kale is wilted.

Finish & serve

To the pan of vegetables, add the shrimp and ½ the basil (pick the leaves off the stems before adding). Toss to combine and season with S&P to taste. Divide the finished shrimp and vegetables between your plates. Garnish with the remaining basil (roughly chop before adding). Bon appétit!

Total Fat	Saturated Fat	Fibres	Total Carbs
12 gr	2 gr	4 gr	20 gr
Protein	Sugars	Sodium
28 gr	7 gr	1080 mg

source:  The Goodfood box