In this quick and easy dinner, zucchini is used
instead of noodles. So-called “zoodles” are a
great high-fiber, low-calorie pasta alternative.
And they’re easy to make by hand or with the
help of a mandolin or spiral slicer.
Serves:
2
Serving Size:
3 cups
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
10 minutes
TOTAL:
30 minutes
INGREDIENTS:
• 2 tablespoons extra-virgin olive oil
• ½-pound shrimp, shelled and deveined
• 5 zucchinis
• 1 teaspoon creole seasoning
INSTRUCTIONS:
Cut off both ends of zucchini first and then slice lengthwise to make “noodles” (I use a zucchini
noodle cutter, but it’s easy to slice zucchini without one). In a skillet, heat the olive oil. After it is hot,
add raw shrimp and season with creole seasoning. Cook until shrimp is pink, about 3-4 minutes.
Then add zucchini and cook for about 5 minutes stirring occasionally until noodles are soft. Drain
excess water from zucchini and serve.
NUTRITIONAL VALUE:
Calories: 353
Sodium: 868 mg
Fat: 16 g
Carbohydrates: 18 g
Protein: 31 g
Sugars: 8 g
ZUCCHINI NOODLES
WITH SHRIMP
GREEN
POINTS PER
SERVING
10
34
CINDY
Store 0660
Encinitas, CA
