Healthy Zoodle and Shrimp Dinner
Servings: 4
Ingredients
- 2 Tbsp olive oil divided
- 3 garlic cloves minced
- 1/2 cup onions chopped
- 2 cups multi-colored cherry tomatoes halved
- 2 cups asparagus and/or broccoli sliced into 2-inch pieces
- 1 lb cooked shrimp tails removed
- 1 1/2 tsp kosher or sea salt divided
- 1/2 tsp freshly ground pepper divided
- 1/2 tsp red pepper flakes
- 24 oz zucchini spirals
- 16 oz fresh burrata or mozzarella
- 1/3 cup parmesan freshly grated
- 1/3 cup fresh basil sliced
- 1/4 cup fresh oregano
Instructions
- In a large non-stick frying pan, heat 1 Tbsp olive oil. Add the garlic and onions and sauté over med-high heat for 1 minute.
- Add the fresh vegetables, shrimp, 1/2 tsp salt, 1/4 tsp ground pepper, and red pepper flakes. Cook for 3 minutes. Place everything in a bowl and keep warm.
- Add final 1 Tbsp olive oil to the same pan. Add zucchini noodles, remaining 1 tsp salt and 1/4 tsp pepper. Cook quickly - only about one minute.
- Add noodles to the bowl with the vegetables and shrimp. Stir to combine.
- Divide the noodles, vegetables and shrimp evenly among four pasta bowls. Top with cheeses and fresh herbs. Make sure to use all the sauce left in the pan - it's full of flavor.
Notes
Since this recipe is so full of vegetables, there is no need for a salad. Serve with our low-fat corn muffins.