Shrimp & Zucchini “Zoodles”
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
2 cloves garlic, minced
¼ tsp each salt and pepper
2 cups cherry tomatoes, halved
5 cups large raw shrimp, peeled and deveined
(thawed, if from frozen)¼ cup white wine
6 cups spiralized zucchini noodles (approx. 3 large zucchini)
2 tbsp Sensations by Compliments Lemon Herb Seasoned
Butter & Canola Oil¼ cup finely chopped dill
¼ cup finely chopped parsley
1 tbsp olive oil
2 cloves garlic, minced
¼ tsp each salt and pepper
2 cups cherry tomatoes, halved
5 cups large raw shrimp, peeled and deveined
(thawed, if from frozen)¼ cup white wine
6 cups spiralized zucchini noodles (approx. 3 large zucchini)
2 tbsp Sensations by Compliments Lemon Herb Seasoned
Butter & Canola Oil¼ cup finely chopped dill
¼ cup finely chopped parsley
Directions
1Heat oil in large non-stick skillet over medium-high heat. Add garlic, salt and pepper. Cook 1 min., or until garlic begins to turn golden. Stir in tomatoes; cook 1 to 2 min., until they start to soften. Add shrimp and cook 3 to 4 min., or until pink. Add white wine; cook 2 to 3 min., until almost all liquid has evaporated.
2Add spiralized zucchini to skillet and sauté 2 to 3 min., or until just tender. Mix in seasoned butter until melted. Stir in dill and parsley.
Tips
1
Don't have a spiralizer? Make ribbon noodles from zucchini by running a vegetable peeler along the length of each zucchini to create "noodles".
Disclaimer
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Personal Note
Personal Note
