1 tablespoon Primal Kitchen Avocado Oil

1 pound wild-caught shrimp

1 teaspoon Spice Cave Sea Seasoning

½ Jar Primal Kitchen No-Dairy Roasted Garlic Alfredo Sauce

20 oz. zucchini noodles

2 cups grape tomatoes, quartered

2 tablespoon Italian parsley, chopped



  1. In a large skillet over medium-high heat, add avocado oil.
  2. Add shrimp and sprinkle with ½ teaspoon seasoning. Cook for 2–3 minutes on one side.
  3. Turn shrimp over and sprinkle with remaining ½ teaspoon seasoning.
  4. Cook for 2–3 minutes on the other side, or until shrimp is pink. Remove shrimp from pan and set aside.
  5. In the same skillet, pour in ½ jar of Primal Kitchen No-Dairy Roasted Garlic Alfredo Sauce. Heat for 1 minute.
  6. Add zoodles to the skillet, tossing to coat in the sauce. Cook zoodles for 3–4 minutes, stirring frequently.
  7. Add shrimp back into the skillet. Add the sliced tomatoes to the skillet as well, and toss to combine.
  8. Remove skillet from heat and plate the dish. Sprinkle each plate with plenty of chopped fresh parsley and enjoy!