Shrimp & Zucchini “Zoodles”

  • Prep Time 20 min
  • Total Time 35 min
  • Serves: 4

Ingredients

  • 1 tbsp olive oil 15 mL
  • 2 cloves garlic, minced
  • ¼ tsp each salt and pepper 1 mL
  • 2 cups cherry tomatoes, halved 500 mL
  • 5 cups large raw shrimp, peeled and deveined
    (thawed, if from frozen)
    1.25 L
  • ¼ cup white wine 60 mL
  • 6 cups spiralized zucchini noodles (approx. 3 large zucchini) 1.5 L
  • 2 tbsp Sensations by Compliments Lemon Herb Seasoned
    Butter & Canola Oil
    30 mL
  • ¼ cup finely chopped dill 60 mL
  • ¼ cup finely chopped parsley 60 mL

Directions

  • Step 1

    Heat oil in large non-stick skillet over medium-high heat. Add garlic, salt and pepper. Cook 1 min., or until garlic begins to turn golden. Stir in tomatoes; cook 1 to 2 min., until they start to soften. Add shrimp and cook 3 to 4 min., or until pink. Add white wine; cook 2 to 3 min., until almost all liquid has evaporated.

  • Step 2

    Add spiralized zucchini to skillet and sauté 2 to 3 min., or until just tender. Mix in seasoned butter until melted. Stir in dill and parsley.

Tip

Don't have a spiralizer? Make ribbon noodles from zucchini by running a vegetable peeler along the length of each zucchini to create "noodles".

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 210
  • Fat 10 g
  • Saturated Fat 3 g
  • Carbs 13 g
  • Sugar 6 g
  • Protein 20 g
  • Cholesterol 135 mg
  • Fibre 4 g
  • Sodium 390 mg