Basil Butter Shrimp and Zoodles
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (12-oz) pkg zucchini noodles
- 1 Tbsp olive oil
- ½ cup grape tomatoes, halved
- ¼ tsp garlic salt, divided
- 3 Tbsp butter
- 1 lb peeled and deveined, large raw shrimp
- ¼ cup freshly grated Parmesan cheese, divided
- ¼ cup chopped fresh basil
Instructions
- Cook zucchini noodles in hot oil in a large skillet over medium-high heat 2 minutes or until just tender. Stir in tomatoes and ⅛ tsp garlic salt. Remove from skillet, and wipe skillet clean.
- Melt butter in same skillet over medium-high heat. Add shrimp and ⅛ tsp garlic salt; cook 3 minutes or until shrimp turn pink.
- Return zucchini noodles to skillet; add 2 Tbsp cheese and basil. Toss and cook 1 to 2 minutes or until thoroughly heated. Divide among 3 shallow bowls, and sprinkle with 2 Tbsp cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
300
|
300
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 24 | 24 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 613 | 613 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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