Follow what lights you up and you'll light up the world. - Rebecca Campbell

I'm Jenn, with 2 n's. Mother of a little superhero, wife, coffee obsessed, lover of life, photography, music, healthy living, nature, food. I have a passion for all the beauty in this world & striving to be the best me possible. Here you will find recipe ideas, mom life posts, photos taken by me & anything else that crosses my crazy mind.

Monday, January 5, 2015

Shrimp Scampi with Zucchini Pasta

This was the first time I have ever cooked shrimp and it was a huge success. So delicous and low in carbs/calories. A good source of protein and a great vegetable to go along with it. This is such a different recipe than I normally make, but it is one I will for sure be making again. The shrimp was on sale so I splurged a little. It was also my first time using the Veggetti that I received as a Christmas gift from my brother this year. So easy to use!
The recipe calls for:
frozen, peeled, de-tailed shrimp (20)
2 medium-large zucchini
1/4 cup white wine
4 garlic cloves, minced
crushed red pepper
2 tbs olive oil
parmesan cheese
-- Use a veggie pasta maker and turn the whole zucchini into pasta. Pat with a paper towel to get rid of some of the excess water.
-- In a large pan heat the olive oil for about a minute then add the garlic and crushed red pepper. Heat this for about 2 minutes while constantly stirring so the ingredients don't burn.
-- Add the frozen shrimp to the pan and cook for about 5 minutes or until the shrimp is fully pink.
-- Remove the shrimp, add the white wine and cook for about a minute then add the zucchini. Cook a little while then add the shrimp in again. Cook for a minute or so while mixing the ingredients. I drained some of the liquid out of the pan to save some on some calories.
-- Serve with a little sprinkle of parmesan cheese on top and a glass of white wine. (optional)

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