Spring Time is here! It’s time to kick things in gear and get summer-time FINE! Adjusting your diet to include some light and delicious recipes is a great way to help get there!
These zucchini noodles are an excellent alternative to regular pasta. (Note: You’ll need to cut the zucchini prior to preparing this meal.)
Give this one a try and let us now what you think!
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2medium zucchini, cut into noodles
Place a large sauté pan over medium-low heat. Add the olive oil and heat for up to one minute. Add the garlic and crushed red pepper flakes. Cook for one minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. (Approx. 3-4 minutes)
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
You can use a spiralizer or mandoline to cut the zucchini into noodles.
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