Entire recipe: 290 calories, 12.5g total fat (2.5g sat. fat), 735mg sodium, 19.5g carbs, 5g fiber, 11.5g sugars, 28g protein
Green Plan SmartPoints® value 5*
Blue Plan (Freestyle™) SmartPoints® value 4*
Purple Plan SmartPoints® value 4*
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