A delicious low carb option for pasta night!
In a large skillet, sauté the thawed shrimp, asparagus and garlic in the olive oil for about 3 minutes.
When the asparagus is al dente and the shrimp is warmed through, toss in the lemon zest and squeeze half the lemon over the shrimp. Cook for another 1 to 2 minutes and remove from heat.
Serve a portion of spaghetti squash with the shrimp and asparagus labeled over the top and squeeze the other half of the lemon over the top.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.