Sun-Dried Tomato Shrimp
Zucchini Noodle-Spaghetti Toss
Wine Recommendation
Sutter Home Sauvignon Blanc
Ingredients
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup chopped sun-dried tomatoes in oil
- 1 cup half-and-half
- 2 lb peeled and deveined, large raw shrimp
- ½ cup freshly grated Parmesan cheese
Instructions
- Sauté onion and garlic in hot oil in large skillet over medium heat until tender. Add sun-dried tomatoes, and cook 4 minutes.
- Reduce heat to low; stir in half-and-half and shrimp. Cook 3 minutes or until shrimp turn pink. Season with pepper to taste. Sprinkle shrimp with cheese.
Side Dish Ingredients
- ½ (16-oz) pkg whole-grain spaghetti
- 1 (10-oz) pkg zucchini noodles
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions, adding zucchini noodles during last 2 minutes of cooking; drain, and toss with oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
282
|
161
|
443
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 7 | 30 | 37 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 523 | 93 | 616 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
