Zucchini "Pasta" with Shrimp

Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16g
  • Carbohydrate: 22g
  • Fiber: 5g
  • Cholesterol: 105mg
  • Iron: 2mg
  • Sodium: 550mg
  • Calcium: 86mg

Ingredients

  • 4 large zucchini (about 2 1/2 lb.)
  • 1 1/2 tablespoons olive oil
  • 1 pound large shrimp (about 22), peeled and deveined
  • Salt and pepper
  • 2 cups fresh corn kernels
  • 1 1/2 cups fresh peas
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1/4 cup torn fresh basil

Preparation

  1. 1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.
  2. 2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.
  3. 3. Add corn and peas to skillet and cook, stirring, for 1 minute. Add zucchini and wine. (Don't worry about crowding skillet; zucchini will wilt.) Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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