Heat oil in a large nonstick skillet over medium heat. Add the asparagus, garlic, salt, and black pepper. If using, add crushed red pepper for a spicy kick. Cook for 2-3 minutes, stirring frequently, until asparagus is bright green and tender-crisp.
Add shrimp to the skillet and cook for 3-4 minutes, stirring often, until the shrimp are opaque and fully cooked. Stir in lemon juice, mixing well. Transfer the shrimp and asparagus to a plate and set aside.
Add spiralized zucchini noodles and sauté in the same skillet for 1-2 minutes, just until slightly softened but still firm. Return the shrimp and asparagus mixture to the skillet and toss gently to combine.
Remove from heat and serve immediately, garnished with additional lemon slices or fresh herbs if desired.
Notes
Leftovers: -Store in the refrigerator in an airtight container for up to 3 days.
Save Time:-Buy pre-spiralized zucchini noodles
Gestational Diabetes Carb Count: ~ 15 g of TOTAL carbs
