1 lb of chicken sausage
1-2 teaspoons of garlic powder
1 teaspoon of paprika
1 lb of peeled and deveined shrimp
1 pint of cherry tomatoes, halved
1 cup of canned/jarred artichokes, diced
12 oz of zucchini noodles
1/2 cup of low sodium chicken stock
1 teaspoon of rice wine vinegar
1 teaspoon of lemon juice and zest
Pinch of crushed red pepper
Salt and pepper to taste
Extra virgin olive oil
Serving Size: 2-3
1. First, Brown your chicken sausage. Take out a large pan with high sides and add a teaspoon of olive oil to the pan. Bring the pan up to a medium to high heat and add the sausage. Brown the meat for a couple minutes on each side and then remove it from the pan. I kept the sausage whole and then cut it into small pieces after I browned it, but that part is up to you. Then season your shrimp with salt, pepper, garlic powder and paprika and add the seasoned shrimp to the same pan. The sausage will render off some additional fat, but if you want to add another splash of oil to the pan, totally fine! Cook the shrimp for a few minutes, then remove from the pan.
2. While the shrimp is cooking, cut your tomatoes in half and roughly dice the artichokes.
3. Next, add the zucchini to the same pan and cook for 3-5 minutes. Season with salt and pepper. Then add in the stock, rice wine vinegar, lemon and mix. If you want it saucier, add in a full cup of the stock. Cook’s choice! Once that’s incorporated, add the sausage, shrimp, and veggies all back to the pan and combine. Simmer this all together for a couple more minutes to ensure the sausage is fully cooked and all your delicious flavors have come together. Season with a little more salt, pepper, and crushed red pepper. Taste for seasoning.
4. Add some fresh herbs and lemon zest as garnish and enjoy!