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Healthy Eat of the Week: Skinnytaste’s Shrimp Scampi Zoodles for Two

I’ve recently discovered that it’s much, much easier for me to be healthy during my husband’s basketball season than it is during the offseason. Between all the traveling, date nights, and impromptu cookouts, it’s been hard for me to stick with my regimen of eating healthy 5 days out of the week with “cheat days” on the weekends. I’ll be posting more healthy recipe reviews once I get back on track this fall, but I absolutely couldn’t wait to share this one. I AM OBSESSED WITH ZOODLES!!!!! Zucchini noodles are so versatile and pair well with so many different meats and sauces. Honestly, with these, I don’t even miss pasta (I’m a huge zucchini fan, anyway). Although they do require a kitchen gadget, you can get a top of the line vegetable spiralizer online for less than $50. It’s a really awesome kitchen accessory to have and totally worth the price (in my opinion). You can use it with more than zucchini and spiralize a number of vegetables, but zoodles are so delicious, I don’t see why you would want to. This week, I made Skinnytaste’s Shrimp Scampi Zoodles. My husband isn’t a big zucchini eater so I divided the number of zucchini noodles in half and made his with pasta instead. We both really enjoyed the shrimp scampi, and I was able to convince him to try one of my zoodles. Though he would still rather have the real thing, he did admit that the zucchini noodles weren’t half bad.

First attempt at making noodles with my Paderno Vegetable Spiralizer

Shrimp Scampi Zoodles for Two Servings: 2 • Size: 6 shrimp, 1 zucchini • Old Pts: 3 • Weight Watcher Points+: 4 pt Calories: 161 • Fat: 8 g • Carb: 13 g • Fiber: 4 g • Protein: 11 g • Sugar: 4 g Sodium: 76 mg • Cholest: 72 mg Ingredients:

  1. 2 medium zucchini, about 8 oz each

  2. 1/2 tbsp unsalted butter

  3. 2 tsp extra virgin olive oil. divided

  4. 4 minced garlic cloves, divided

  5. 12 large peeled and deveined shrimp (about 6.5 oz)

  6. kosher salt, to taste

  7. freshly ground black pepper

  8. 1 tbsp chopped fresh parsley leaves

  9. 1/2 tsp fresh grated lemon zest

  10. 3 tbsp freshly squeezed lemon juice (from 1 lemon)

  11. 1/8 tsp hot red pepper flakes

Directions: Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside. Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper. Cook 2 minutes, stirring. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately. Makes 2 servings. 6 shrimp, half the noodles.

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