Skinny Shrimp Scampi over Zucchini Noodles

Thursday, February 26, 2015

From our skinny table to yours...

Newest obsession:  Turning veggies into noodles!  We recently purchased an AMAZING spiralizer (finally) that we are getting SO much use out of... we've made numerous zucchini noodle dishes and even a chilled shaved cucumber salad (recipe to come soon as well)!  If you haven't yet purchased a spiralizer we highly recommend the Paderno 3 Blade, which is super easy to use!

This shrimp scampi dish was super easy to put together.  We started off by making our 'noodles'.  How much fun does that look?! 
We lightened up the usual buttery and calorie filled scampi sauce with olive oil, garlic, shallots, LOTS of lemon juice, chicken stock, parmesan cheese and just a touch of grass-fed butter for creaminess!  We added sliced cherry tomatoes to the dish for another veggie and a pop of color!  Spinach and asparagus would be super delicious too if you're looking to add even more veggies :D
YUM!  This was SO delish and perfect for a date night meal!!  We LOVE the zucchini noodles and this was perfect for us, but our hubbies usually request a little pasta on the side (carb lovers we have on our hands).. so we always make up a small amount of whole wheat angel hair pasta to mix in for the men!  Hope you enjoy!!
Nutrition facts per serving
Serves: 4
Calories: 284
Fat: 12.2 grams
Carbs: 13.7 grams
Dietary fiber: 3.3 grams
Protein: 31.8 grams
1 pound wild caught raw shrimp peeled, deveined & tails removed
5 lemons & zest
4 zucchini
1 shallot minced
5 garlic cloves minced
1 pint cherry tomatoes sliced in half
2 cups sodium free chicken stock
1 tbsp. parmesan cheese
2 tbsp. olive oil
1 tsp. grass fed butter
small handful fresh parsley
*buy all organic ingredients when you can*
Let's get cooking!
1.  Spiralize zucchini as shown above and set aside (we left the skin on)
2.  Add butter, olive oil, garlic and shallot to pan over medium heat.  Cook for 2-3 minutes.
3.  Add shrimp and juice from one lemon to pan and cook until done and pink (approx. 2 minutes per side)  Remove shrimp once cooked and set aside while you finish sauce.
4.  Zest 2 lemons directly into pan and add the juice from the remaining lemons. 
5.  Add stock, parsley and parmesan cheese to the pan and allow to cook for 5 minutes.
6.  Toss back in the shrimp and add the tomatoes and zucchini noodles - cook for 2 minutes and remove from heat.
Plate up and enjoy!!  :D

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