Zucchini Pasta with Shrimp & Tomatoes
This amazing dish is bursting with nutritious and flavorful ingredients that will please everyone at the table.
Servings: 6 people
Calories: 153kcal
Ingredients
- 3 zucchini medium, remove most of the peeling
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 pound shrimp raw (thawed if frozen), peeled and deveined
- 1/2 teaspoon kosher or sea salt divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice freshly squeezed, to taste
- 1 cup grape tomatoes or cherry tomatoes, halved, cut into quarters
Instructions
- To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
- Add 1 tablespoon olive oil to a large skillet over medium heat. Add shrimp and cook until opaque and pink, 2-3 minutes. Place shrimp on a plate and cover.
- Add the remaining garlic and sauté 1 minute. Add remaining olive oil, zucchini pasta, salt, black pepper, red pepper, and lemon juice, and tomatoes, toss to combine. Continue cooking until pasta is tender, about 5 - 7 minutes.
- Place shrimp on top of pasta, cover skillet and remove from heat. Allow to set for 1 minute, ensuring shrimp is hot. If desired, sprinkle on some chopped Italian parsley before serving.
- Enjoy!
Nutrition
Calories: 153kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 283mg | Fiber: 1g | Sugar: 3g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4