Skinny Shrimp Scampi

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ½ large or 162g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Garlic

  Raw

  ¼ tbsp or 2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Basil Pesto

  Kroger

  ¹⁄₁₆ cup or 8g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Parmesan cheese

  Shredded

  ⅛ cup or 10g

Directions

1. Use a spiralizer to cut zucchini into noodles or use a peeler very carefully to do so.
2. Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes.
3. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
4. Increase the heat to medium. Add the pesto and lemon juice to the pan. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, top with cheese. Enjoy!

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