🕑 QUICK & EASY! This shrimp scampi totally ready in 15-20 mins from scratch 👌🏼 Shrimp is a very lean source of protein, so the little bit of butter in this recipe won’t hurt 😉 Regular shrimp scampi is packed with lots of saturated fat and simple carbohydrates, which can be pretty hard on your system. 🤕 This recipe doesn’t sacrifice any flavor, but provides your body with more lean protein and a little bit of complex carbs to keep you nice and full, and give you long-lasting energy! 💪🏼 Servings: 4 Calories per serving: 273 Protein per serving: 39 g Carbs per serving: 7 g Ingredients:

2 zucchini 1 lb raw, peeled shrimp (I used frozen) 4 cloves garlic 3 Tbsp butter 1 tsp red pepper flakes Juice of 1.5 lemons 1/2 cup parsley (chopped fine) 1/4 cup Parmesan cheese (shredded) Salt and pepper to taste Directions: 1. Use spiralizer or cheese grater to make zucchini into “noodles” and set aside. (You can buy pre-made zucchini noodles, but they’re much more expensive!) 2. Place butter and garlic on stove in large pan on medium heat. Sauté for about 2 mins until garlic just starts to brown. Add shrimp, raise heat to medium-high, and continue to sauté until shrimp completely turn pink (about 6 more mins) 3. One shrimp has turned pink, add red pepper flakes, salt & pepper, lemon juice, fresh parsley, and zucchini noodles to pan and stir well. Sauté for an additional 5 mins, stirring constantly until zucchini noodles are al dente 4. Spoon into 4 servings, top with parmesan cheese, and enjoy! 😋

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