Lemony Shrimp and Zucchini Noodles
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 zucchini
- 1½ Tbsp olive oil, divided
- ¼ tsp kosher salt, divided
- 2 cloves garlic, minced
- ¾ cup half-and-half
- 6 Tbsp freshly grated Parmesan cheese
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- ⅛ tsp crushed red pepper
- 1 lb peeled and deveined, large raw shrimp
- 1 Tbsp lemon juice
Instructions
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta. Toss together zucchini, ½ Tbsp oil, and ⅛ tsp salt in a large bowl.
- Cook garlic in 1 Tbsp hot oil in a skillet over medium heat 1 minute or until fragrant.
- Stir in half-and-half, cheese, lemon zest, seasoning, ⅛ tsp salt, and red pepper; simmer 4 to 5 minutes or until sauce starts to thicken.
- Add shrimp and lemon juice; cook 2 to 3 minutes per side or until shrimp turn pink and sauce is thickened. Serve shrimp over zucchini noodles.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
310
|
310
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 27 | 27 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 612 | 612 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
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