This week starts baseball season for my boys, for us this means busier nights and weekends. This time of year I try to find quick and healthy meals so that we don’t get stuck eating dinner at the snack shack! This recipe was inspired by Skinnytaste, although I made my own changes and it turned out really well! I am lucky that my kids enjoy seafood, but what surprised me was that they all loved the “zoodles.” If you don’t have a veggie spiralizer, you can just slice the zucchini into thin slices to cook, although the spiralizer is what gives them that pasta look!
1 lb of jumbo shrimp (peeled)
3 tablespoons of olive oil
2 tablespoons of fresh minced garlic
1 tablespoon fresh chopped parsley
1/2 cup of chicken broth
1/4 cup white wine
salt & pepper
Using a veggie spiralizer, cut zucchini into zoodles and set aside.
In a large saute pan, add 2 tablespoons of olive oil and heat, reduce heat to medium and add minced garlic and cook for 1 minute, next add the shrimp, season with salt & pepper and cook for about 5 minutes (until pink) remove and set aside. Next, add remaining olive oil, chicken broth and wine and bring to a slow boil, reduce heat to medium and add zoodles. Cook for 2 minutes and then return the shrimp to the pan and add parsley, stirring all ingredients together. Let simmer for about 2-3 minutes and serve immediately.