Shrimp and Coodles (carrot noodles)

Shrimp with Carrot Noodles 6-8 carrots to make coodles with Veggetti

1 ½ pounds medium peeled and deveined shrimp

1 tablespoon olive oil

2 TBSP butter

2 minced garlic cloves

1/2 tsp dried oregano

1/4 cup freshly grated Parmesan cheese

Himalayan sea salt and freshly ground black pepper, to taste

Juice of 1 lemon

2 tablespoons minced parsley

Carrot Zoodles:

Put carrots through a noodle maker and saute in pan on medium until desired state.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or line with foil or parchment paper.

Mix shrimp, lemon juice, olive oil, butter, garlic, oregano, parsley, Parmesan, salt and pepper, to taste into plastic bag or mixing bowl and gently toss. Place shrimp mixture in a single layer onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 10-15 minutes.

Serve with coodles (carrot noodles).