- 4 medium zucchini (about 2 lbs.), cut into “noodles” with a spiral cutter, julienne peeler or use a regular vegetable peeler to cut into wide ribbons
- 2 tablespoons olive oil, divided, plus more for serving
- 1 medium onion, diced
- 2 cloves garlic, peeled and minced
- 8 ounces fresh asparagus, cut into 1-inch pieces
- 1 pound raw shrimp, peeled and deveined with tails removed, thawed and drained if previously frozen
- 1/4 cup chopped fresh parsley
- 6 slices crisp cooked bacon, crumbled
- Sea salt and fresh ground black pepper to taste
- Fresh grated Parmesan
- Heat a large skillet over medium-high heat, add 1 tablespoon olive oil and zucchini. Cook, stirring often until zucchini are just tender. About 5 minutes. Remove to a bowl and cover to keep warm.
- To the same pan, add remaining 1 tablespoon olive oil and onion. Sauté onion until it starts to soften then add garlic and cook, while stirring, for an additional 30 seconds or until the garlic is fragrant.
- Add asparagus and stir. Cook an additional 2 minutes, stirring often.
- Add shrimp and stir fry with the vegetables for 4-5 minutes or until they’re pink and cooked through (being careful not to overcook them). Stir in crumbled bacon and parsley and remove from heat.
- Toss shrimp and vegetable mixture with the zucchini and season with salt and pepper to taste.
- Drizzle with additional olive oil and the Parmesan cheese before serving.
Though grated cheese, such as Parmesan, is an essential part of a standard carbonara dish, you can easily make this recipe dairy free and/or Whole30 friendly by omitting the Parmesan cheese.
- Serving Size: 4 servings
- Calories: 275
- Fat: 17g
- Sodium: 850mg
- Carbohydrate: 11g
- (Fiber: 3g
- Sugar: 5g)
- Protein: 21g