This healthy garlic shrimp and asparagus zucchini noodle pasta takes only 10 ingredients and 20 minutes to whip up! It’s perfect for weeknights.
Whew! How is it already Tuesday? I guess that’s what happens when your weekend is packed with wedding festivities! The past few days were a complete blur filled with family, friends and lots of love as one of my best friends from high school, Jessica, got married in Nags Head. We spent Friday through Sunday with the wedding party in a big beach house and had an absolute blast. The wifi at the beach house wasn’t working so I pretty much disconnected and just enjoyed celebrating the bride and groom! It was awesome.
Such fun times, but I’m happy to be back today with a new recipe to share. It’s actually an updated version of an EBF classic from 2008 which I also reshot the photos for while I was at it. Don’t get me wrong, the recipe is delicious on it’s own and we’ve made it at least a dozen times, but this new spin takes the dish to another level. Plus it’s way more satisfying (and visually appealing) to serve yourself a big bowl of shrimp, asparagus and zucchini noodle pasta rather than a small scoop of shrimp and asparagus spears on a plate.
Before we get too far, can I ask you guys a question? Is it just me or does the thought of fresh spring produce make you giddy?
Gah. I’m so ready for it! Asparagus, artichokes, radishes (especially the bright and lovely Easter radishes), spring onions, garlic, STRAWBERRIES… sooo ready!
I’m also ready for summer produce, but I’ll stop because I don’t want to…