Entire recipe: 290 calories, 12.5g total fat (2.5g sat fat), 735mg sodium, 19.5g carbs, 5g fiber, 11.5g sugars, 28g protein -- PointsPlus® value 7* -- SmartPoints® value 5*

Spiralized veggie noodles are our new BFFs, and they're easier to make than you might think! This flavor-packed recipe will blow your mind...


Prep: 15 minutes
Cook: 10 minutes
 

Ingredients: 
14 oz. (about 2 medium) zucchini 
1/3 cup thinly sliced onion 
4 oz. (about 12) raw medium shrimp, peeled, tails removed, deveined 
1/2 tsp. chopped garlic 
1/2 tsp. lemon zest 
2 tbsp. chopped basil 
1 1/2 tsp. grated Parmesan cheese 
1/8 tsp. each salt and black pepper 
2 tsp. extra-virgin olive oil or grapeseed oil 

Directions: 
Cut off stem end(s) of zucchini. Using a veggie spiralizer like the Veggetti, cut zucchini into spaghetti-like strands. (If you don't have a spiralizer, use a veggie peeler to slice zucchini into super-thin strips, rotating the zucchini as you slice it.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion for 2 minutes, or until softened and lightly browned. Add shrimp and garlic. Cook and stir until onion is soft, shrimp are cooked through, and garlic is fragrant, about 2 minutes.

Add spiralized zucchini and lemon zest. Cook and stir until zucchini is hot and slightly softened, about 3 minutes.

Transfer skillet contents to a bowl. Sprinkle with basil, Parm, salt, and pepper. Drizzle with oil, and mix well.

MAKES 1 SERVING 

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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