Happy Thursday, everyone!
Life has been crazy around these parts with work, school, working out, and training for my next obstacle race (this Saturday!). Life in general, like I'm sure yours is, is just busy. Times like these call for super easy dinners and this one couldn't be easier!
Have you bought your Veggetti yet? Seriously, what are you waiting for? An entire world of possibilities for this thing awaits! Go. Now. Seriously.
- 4 medium to large zucchinis, spiral sliced (yes, you can also just slice these up with a knife...if you're boring like that...)
- 1lb of peeled, raw shrimp
- 2T butter (You could also use something like Brummel and Brown if you like a lot of butter and want more for the same calories.)
- 10 cloves garlic, chopped
- Juice of one lemon
- 1/4 cup Parmesan cheese
- salt and pepper, to taste
Spray a large sauté pan with nonstick spray over medium high heat.
Add the garlic and sauté for about 30 seconds.
Add the zucchini noodles and sauté for about 2 minutes; don't cook for too long, they will get soggy.
Remove the zucchini and garlic to a plate while you cook the shrimp.
To the pan, add the butter.
Once the butter melts, add the lemon juice and shrimp and cook until the shrimp turn opaque and pink. This will probably take about 3 minutes.
Add the zucchini noodles and garlic back into the pan and mix altogether.
Sprinkle with Parmesan cheese.
Serve it up!
I like to squeeze more lemon on top, and sprinkle with red pepper flakes. YUM!
That's it, folks! SO stinkin' easy and dinner on the table in less than 15 minutes!
Calories 368 / Carbs 28g / Fat 14g / Protein 40g / Fiber 4g / Sodium 1077mg
*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.