Sometimes you just need a quick weeknight dinner for the nights you come home exhausted and starving. Instead of resorting to take-out it's a good idea to have a few easy go-to dinners up your sleeve. 

This dish is one of those meals for me. Always satisfying, healthy, completely delicious. Basically, it's the bomb.com. This meal mainly utilizes pantry staples, plus some produce that can easily be picked up on the way home.

Quick Tip: Keeping frozen shrimp on hand is great for a last-minute meal on the fly. Buy pre-peeled shrimp to make it super-speedy.

I'm breaking out the zoodles again, to make this dish significantly lighter and grain-free, and also to cut down on cooking time. No boiling water for noodles necessary!

Cherry tomatoes, garlic, chili flakes, and butter add flavour, while fresh lemon juice adds brightness. A great balance of flavours that really hits the spot after a long work day.

Best of all you can have it ready in about 15 minutes, less time than it would take to get a pizza delivered!

Garlic Butter Shrimp + Zoodles

serves 3-4

1 lb frozen shrimp, thawed and peeled

4 medium zucchini

1 pint cherry tomatoes, halved

3 tbsp unsalted butter

3-4 cloves garlic, minced

1/2 tsp dried oregeno

1/2 tsp chili flakes

1/4 tsp each salt and pepper

1/4 cup chopped parsley

juice of 1/2 large lemon

grated parmesan, optional

1. Spiralize the zucchini in a colander. Heat a large non-stick skillet over medium-low heat. Melt the butter, add the garlic, oregano, chili flakes, salt & pepper, and cook until garlic turns fragrant and begins to brown, about 3 minutes.

2. Add the thawed shrimp and cherry tomatoes and cook until the shrimp is pink and cooked through, about 2 minutes a side.

3. Add the spiralized zucchini, and toss to coat in the sauce. Add chopped parsley, lemon juice, and parmesan if using.