Spicy Sweet Potato Noodles with Lemon-Garlic Shrimp

Another year has come and gone, but yet my sweet potato obsession lives on (I think I was a poet in a past life). This dish is perfect for those who eat a gluten free or grain free diet but still may crave a pasta dish every now and again. It's extremely versatile - sweet potato is a great base if you need hearty, complex carbs, but another great option is zucchini noodles for a lighter version! This recipe is also allergen friendly, containing no gluten, grains, nuts or dairy. For shellfish allergies, the shrimp can easily be substituted with another meat of your choice!

Serves 1: Also featured on Jane the Jock

Gluten Free

Grain Free

Nut Free

Dairy Free

Ingredients:

• 1 1/2 tsp olive oil
• 1/2 tsp crushed red pepper flakes
• 6-8 medium shrimp
• 1 clove garlic, minced
• 1 small sweet potato, spiralized
• salt and pepper, to taste
• 1 tsp lemon juice
• handful of halved grape tomatoes

Directions:

• Spiralize the sweet potato and set aside.
• Heat a medium sized pan over medium-high heat and pour in 1 tsp of the oil.
• Add the crushed red pepper flakes and shrimp, then season with salt and pepper.
• Cook the shrimp for about 3 minutes, until the start to brown.
• Add half of the minced garlic and continue cooking until the shrimp are cooked through, about a minute.
• Remove from the pan and set aside in a dish.

• Add the remaining 1/2 tsp oil and garlic to the pan, then add the spiralized sweet potato.
• Stir and cook the sweet potato noodles until they soften, about 4-5 minutes.
• Add the shrimp and tomatoes to the pan and cook until warmed.
• Add the lemon juice last, then transfer to a bowl and serve.

Enjoy! :)