Ingredients
2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below
2 tablespoons reduced-fat butter or Smart Balance Light
2 teaspoons garlic, minced fine
⅛ teaspoon crushed red pepper flakes (optional)
12 large shrimp, shelled and deveined (about ½ pound)
2½ tablespoons white wine or chicken broth
1½ tablespoons freshly lemon juice
2 teaspoons Parmesan cheese, grated
2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below
2 tablespoons reduced-fat butter or Smart Balance Light
2 teaspoons garlic, minced fine
⅛ teaspoon crushed red pepper flakes (optional)
12 large shrimp, shelled and deveined (about ½ pound)
2½ tablespoons white wine or chicken broth
1½ tablespoons freshly lemon juice
2 teaspoons Parmesan cheese, grated
1. Prepare the zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in microwave for about 2 minutes, until softened.
2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.
3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.
5. Divide the zoodles among 2 plates and spread out over plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Serve immediately.
Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.
2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.
3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.
5. Divide the zoodles among 2 plates and spread out over plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Serve immediately.
Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.
for 1 serving, 6 shrimp and ½ of the zoodles.
170 calories
7g fat
3g sat fat
85mg chol
11g prot
13g carbs
4g fiber
265mg sod
5g sugar
170 calories
7g fat
3g sat fat
85mg chol
11g prot
13g carbs
4g fiber
265mg sod
5g sugar
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