Baked Shrimp Scampi and Zucchini Noodles
Pesto-Arugula Crostini
Ingredients
- 2 lb zucchini
- 1 lemon
- 2 lb peeled and deveined, large raw shrimp
- 3 Tbsp olive oil, divided
- ¼ cup chopped fresh parsley
- ¼ cup white wine
- 4 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- ½ cup whole wheat panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Cut zucchini into noodles using a spiralizer. Or cut zucchini lengthwise into slices; stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Grate zest and squeeze juice from lemon. Toss together shrimp, zucchini, lemon zest, lemon juice, 2 Tbsp oil, parsley, wine, garlic, salt, and red pepper in a large bowl. Spoon into a large baking dish.
- Combine breadcrumbs, cheese, and 1 Tbsp oil. Sprinkle over shrimp mixture. Bake 12 to 15 minutes or until shrimp turn pink. Sprinkle with more parsley, if desired.
Side Dish Ingredients
- ½ (13-oz) loaf whole wheat French bread, sliced
- 2 Tbsp olive oil
- ½ (6.2-oz) jar creamy Genovese pesto
- 2 cups baby arugula
- 2 Tbsp balsamic glaze
Side Dish Instructions
- Preheat oven to 425°F. Arrange bread slices on a large baking sheet; brush with oil. Bake 3 to 5 minutes or until toasted.
- Spread pesto on crostini; top with arugula and glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
203
|
473
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 12 | 21 | 33 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 493 | 311 | 804 |
| T. Sugs (g) | 4 | 3 | 7 |
| A. Sugs (g) | 0 | 2 | 2 |
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
