Shrimp Boodles with Basil
- 1 box butternut squash noodles
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 pound raw shrimp, peeled & deveined
- 1 clove garlic minced
- 1 cup sliced mushrooms
- 1 pint Cherry tomatoes halved
- 1 small bunch fresh basil, slivered
- Sea salt and fresh ground pepper to taste
If you can’t find butternut squash noodles, use a spiral slicer to cut butternut squash into noodles. Lay noodles on paper towels and sprinkle with salt. Let sit for 5 minutes.
Heat the oil in a large skillet and add the shrimp. Cook until pink and remove from pan. Add the garlic and mushrooms to the pan and cook until softened. Add the butternut squash noodles and cook until just softened.
Season with salt and pepper and add the shrimp, tomatoes, and basil to the pan. Cook until heated through and serve.
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