16 ounce(s)
2 clove(s)
2 Tbsp(s)
1/4 cup(s)
1/4 cup(s)
4 medium(s)
2 Tbsp(s)
28.375 g
784 g
8 g
Spiralize the zucchini and place zoodles in a large skillet with a little water. Heat over medium-high heat to steam the zoodles, stirring, about 4 minutes. Remove from heat and cover to keep warm.
Heat butter in a safe, nonstick skillet over moderately high heat just until it begins to bubble.
Add the shrimp, and cook on one side for 1 minute. Add the garlic and cook for 1 minute. Flip the shrimp and cook 2 minutes more.
Add the wine and lemon juice and simmer for 1 minute. Stir in the parsley.
Divide the zoodles among plates, top with shrimp and sauce, serve.
0.1 Servings Fruits / 3.2 Servings Vegetables
Calories: 210.2
Omega-6 / Omega-3 ratio: 1 : 1
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