I am trying to cook more and to incorporate some healthier recipes into the mix - don't worry the cupcakes are NOT going away in person or on the blog. This recipe needs to be added to your week's meal plan immediately!! For me cooking more means trying to plan my meals ahead of time. A friend shared this recipe with me and I couldn't wait to try it. I won't lie, I was a little skeptical simply because I love pasta but I have to say this recipe was delicious and a healthy alternative to a classic pasta dish. What makes it even better is that it is so easy to prepare! Clearly, I'm slightly obsessed with this recipe and turns out I'm not the only one, I've already shared the recipe with several friends and they had already tried it and loved it as well! On to the recipe so that you can add it to your meals for the upcoming week! Enjoy!!
Skinny Shrimp Scampi (originally from Just a Taste)
2 tbsp. olive oil
1 pound jumbo shrimp, shelled and deveined I went ahead and used frozen shrimp and used just enough for my meal so this can be your call on how much shrimp
1 tbsp. minced garlic
1/4 tsp crushed red pepper
1/4 cup white wine
2 tbsp. lemon juice
2 medium zucchini cut into noodles- there are several different tools that you can use, but because I did not have the correct tool this week I used a regular vegetable peeler and it gave me wider noodles but they still tasted great
Parsley, for garnish
1. Add olive oil to a large sauté pan over medium-low heat for 1 minute. Add the garlic and red pepper flakes and cook them for 1 minute, stirring constantly.
2. Add the shrimp to the pan and cook them thoroughly until they are pink on all sides. Season the shrimp with salt and pepper then with a slotted spoon transfer the shrimp to a bowl. Leave all liquid in the pan.
3. Increase the heat to medium and add the white wine and lemon juice. Cook for about 2 minutes. Add the zucchini noodles to the pan and cook for 2 minutes, stirring occasionally.
4. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley. Serve immediately.