Yeast Free Living

I threw this together one night when there was not much left in the house to eat.  I was on the verge of cheating and I saw a half of bag of cooked shrimp in the freezer.  The meal was a big hit and it has become part of our monthly meal plan.  It is very high in carbohydrates so plan accordingly.   The recipe yields 8 servings.  I freeze the leftovers for use later in the week. 

Shrimp and Zucchini Ingredients
1/2 pound of  cooked shrimp
1 Tbs olive oil
1 Tbs clarified butter
2 fresh zucchini diced
5 cloves of garlic chopped
1 bag of rotini brown rice pasta
1 tsp sea salt

Shrimp and Zucchini Directions
Cook pasta according to package directions
In medium saucepan heat oil on low heat
Add garlic and zucchini
Lightly saute until zucchini is soft
Stir in shrimp cook for about 3 minutes
Add butter and continuously stir mixture
When butter is completely melted Toss the shrimp mixture with the cooked and drained pasta
Stir in sea salt

Bon Appetite!