This Paleo + Whole30 lemon garlic shrimp pasta is a summer dinner your whole family will enjoy! It has fresh summer produce and takes just about 20 minutes!
Spiralize zucchini and set aside. Mince garlic.
In a large skillet over medium heat, add avocado oil, minced garlic and red pepper flakes. Cook stirring continuously until fragrant.
Add bone broth, asparagus, sausage and shrimp and season with salt and pepper. Cover and cook until shrimp turns pink and is done, about 2-3 minutes per side, stirring occasionally.
Turn heat off, and add spiralized zucchini, arugula and lemon juice. Stir to combine everything and serve! Enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.