1/2teaspoonof chili flakes(or more, to taste - optional)
Making zucchini noodles: Chop and discard the ends of the zucchini. Slice with a potato peeler. Discard the top and bottom slices that are almost all peel. Arrange the slices one on top of the other, and cut into very fine strips with a knife. I also own this cutter (affiliate link) that makes making vegetable noodles a piece of cake.
Cooking the shrimp: Heat oil over low heat. Add garlic and stir. Cover with a tight-fitting lid and cook for 5 minutes (make sure it does not burn). Stir in the spinach. Cover and cook until the spinach are a bit wilted (3-5 mins). Stir in the shrimp, followed by basil. Season with salt and pepper. Cook until the shrimp start turning pink.
Cooking the zucchini noodles: Add and stir noodles into the pan. Cover and simmer until the noodles are wilted but still "al dente" (3-5 mins). Taste and season with salt and pepper to taste if needed. Sprinkle with chili flakes to taste.
Serving: Serve immediately, you don't need salad (plenty of greens in it), but some arugula and tomato go well with it, should you choose to serve a salad.
Bajo en carbohidratos
High in phosphorus
High in vitamin A
High in vitamin B6
High in vitamin B12
Very high in vitamin C