Tuesday, January 17, 2017

RecipeTime - Shrimp Scampi Zoodles

Shrimp Scampi Zoodles prepared by Me.
Here we are, week three of 2017, and most likely our eat better resolutions are waning. Have we made it closer to our goals? ...mmm maybe? Do we feel better? or just Hangry? I for one felt gross once the Holidays wound down. It had been about six weeks of being on the go traveling both in the U.S. and overseas with complete disregard for balance. My body was yelling for kindness and I took note. 

Resolution #1 sub veggies for my go to carbs of rice and pasta. 

I had long heard about zoodles but thought that they weren't for me. They seemed like something super healthy people and non foodie lovers would eat.

However, desperate times called for creativity. So, while on the last leg of our road trip to the Midwest, I jumped on Amazon and ordered a Zoodle Slicer that would be waiting for me when I got back. In the meantime I searched and searched for recipes I could try. I settled on my first recipe from DamnDelicious and I can say this recipe single handedly convinced me I could have dinner and not miss carbs from my plate!(My sister, a carb lover, agreed this recipe is a winner!). So here goes:

ZUCCHINI SHRIMP SCAMPI via Damn Delicious.

YIELD: 4 SERVINGS 
PREP TIME: 15 MINUTES 
COOK TIME: 10 MINUTES 
TOTAL TIME: 25 MINUTES

214.3 calories.

INGREDIENTS:

2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined (I prefer small or petite shrimp as they absorb more flavor and are bite size ready)
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds (4 medium-sized) zucchini, spiralized

Optional:
2 tablespoons light or fat free sour cream 
or
2 tablespoons freshly grated Parmesan
and
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.

3. Serve immediately, garnished with Parmesan (or mix a dollop of sour cream prior to serving for a creamy consistency) and parsley, if desired.

It doesn't get easier than this! Thank you Damn Damn Delicious for making it SO easy to make a healthier and scrumptious dinner.

Here is to hoping this resolution sticks!

Bon Appetit!

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