Sun-Dried Tomato Shrimp
Zucchini Pasta
Ingredients
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp chopped sun-dried tomatoes in oil
- ½ cup half-and-half
- ¾ lb peeled and deveined, large raw shrimp
- ¼ cup freshly grated Parmesan cheese
Instructions
- Sauté shallots and garlic in hot oil in large skillet over medium heat until tender. Add tomatoes, and cook 4 minutes.
- Reduce heat to low; stir in half-and-half and shrimp. Cook 5 minutes or until shrimp turn pink. Season with pepper to taste. Sprinkle with cheese.
Side Dish Ingredients
- 1 (14-oz) pkg zucchini spirals
- 1 Tbsp olive oil
- ⅛ tsp salt
Side Dish Instructions
- Cook zucchini in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until zucchini is tender, adding 1 to 2 Tbsp water, if necessary, to avoid sticking. Toss with salt .
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
231
|
64
|
295
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 373 | 108 | 481 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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