Shrimp & Zucchini “Zoodles”
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- cloves garlic, minced
- ¼ tsp
- each salt and pepper
- 1 mL
- 2 cups
- cherry tomatoes, halved
- 500 mL
- 5 cups
-
large raw shrimp, peeled and deveined
(thawed, if from frozen) - 1.25 L
- ¼ cup
- white wine
- 60 mL
- 6 cups
- spiralized zucchini noodles (approx. 3 large zucchini)
- 1.5 L
- 2 tbsp
-
Sensations by Compliments Lemon Herb Seasoned
Butter & Canola Oil - 30 mL
- ¼ cup
- finely chopped dill
- 60 mL
- ¼ cup
- finely chopped parsley
- 60 mL
Directions
Step 1
Heat oil in large non-stick skillet over medium-high heat. Add garlic, salt and pepper. Cook 1 min., or until garlic begins to turn golden. Stir in tomatoes; cook 1 to 2 min., until they start to soften. Add shrimp and cook 3 to 4 min., or until pink. Add white wine; cook 2 to 3 min., until almost all liquid has evaporated.
Step 2
Add spiralized zucchini to skillet and sauté 2 to 3 min., or until just tender. Mix in seasoned butter until melted. Stir in dill and parsley.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 210
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 135 mg
- Protein:
- 20 g
- Sodium:
- 390 mg
