by Karen Frazier

This meal came together within 15 minutes, and it’s really tasty. It’s also low-carb and paleo.

• 2 tablespoons olive oil or your favorite paleo-friendly fat
• 4 ounces pancetta, diced
• 1 shallot, diced
• 1 (14-ounce) can artichoke hearts, drained
• 8 garlic cloves, minced
• Juice and zest of one lemon
• 1 pound shrimp, peeled and deveined
• 1/4 cup dry white wine
• 2 zucchini, spiralized into noodles or cut into ribbons with a vegetable peeler
• Sea salt and fresh-cracked black pepper to taste
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup basil, finely chopped

1. In a large saute pan, heat the olive oil on medium-high until it shimmers.
2. Add the pancetta and cook, stirring occasionally, until browned, three to five minutes.
3. Add the shallot and artichoke hearts. Cook, stirring occasionally, for four minutes.
4. Add six of the minced garlic cloves and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
5. Add the lemon juice, shrimp, white wine, and zucchini. Cook, stirring frequently, until shrimp is pink, about four minutes.
6. Season to taste with salt and pepper.
7. In a small bowl, mix the remaining 2 minced garlic cloves, the parsley, the basil, and the lemon zest.
8. Stir into the shrimp mixture just before serving.

photo credit: Healthy Zucchini Noodles with Prawns via photopin (license)