All the fun of #Noodles without any #Guilt! In the #veggie-centric world of today, you know we had to throw some #Zoodles into the mix. This #pasta alternative can be paired with endless combinations of #Protein and #Garnish (we recommend #Shrimp). Let’s get #Saucey. Visit link in bio for #recipe.
Ingredients 1. 1 tablespoon unsalted butter 2. 1 tablespoon olive oil 3. 1 shallot, finely chopped 4. 4 cloves garlic, minced (about 1 1/2 tablespoons) 5. 1 pound large shrimp, peeled and deveined with tails on (fresh or frozen a6. thawed) 7. 1 teaspoon kosher salt 8. 1/2 teaspoon red pepper flakes 9. 1/4 teaspoon black pepper 10. 1/4 cup low-sodium chicken broth 11. Zest of 1/2 lemon 12. 1/4 cup freshly squeezed lemon juice 13. 1 1/2 pounds zucchini noodles (from about 4 medium zucchini) 14. 1/4 cup chopped fresh parsley leaves Directions: 1. Heat the butter and olive oil in a large skillet over medium-low heat. 2. Add the shallot and cook until beginning to soften, about 3 minutes. Then add garlic and cook 30 seconds. 3. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent. 4. Add chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley. Serve warm. Serves 4 - Nutrition info per serving: Cal(232) F(9g) C(10g) P(26g)
0 Comments
Leave a Reply. |
AuthorCoach & Member community blog. Categories
All
|