Summer Shrimp Primavera
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I'm going to make a confession: There are times I don't want to cook and just want to eat.
While this doesn't happen often, truth is, it happens! Over the years I've had to develop an arsenal of quick and easy recipes to overcome this hurdle since dinner is not just going to magically appear on the table unfortunately. Last night, I found myself in this same spot and so I made another; Summer Shrimp Primavera.
As often happens, inspiration (or lack thereof!) struck when standing in the kitchen, realizing I hadn't taken anything out to thaw and feeling that familiar grumble in my belly. Luckily I have a Well-Stocked Pantry, Fridge and Freezer (and if you have a Lean and Green Cooking System with the Guides on how to create them you do too!) and I also had fresh zucchini and yellow squash from the garden. I grabbed the shrimp out of the freezer and went to work.
The end result? About 10 minutes of actual cooking and a dinner that everyone loved. If you're hungry, don't have a lot of time and want something absolutely delicious, give this quick little recipe a try!
- 2 pounds wild caught shrimp, raw, peeled & deveined
- 1/2 C low sodium chicken broth
- 6 C vegetable noodles
1 scallion, green tops only, sliced for garnish if desired
- 8 T fresh grated Parmesan cheese for garnish
Make the vegetable noodles by spiralizing or using a vegetable peeler like I did to make big, wide noodles. Place noodles in a bowl and set aside. (For a quick how-to make pappardelle style vegetable noodles, click here.)
Place the oil in the pan over medium-high heat and let it get hot.
Add the shrimp to the pan and cook for 3-4 minutes on one side before turning to cook on the other side. Sprinkle with seasoning and continue to cook for an additional 3 minutes. Add the broth to deglaze the pan and cook 1-2 minutes more, until shrimp are fully cooked.
Using a slotted spoon, remove the shrimp from the pan and set aside in a bowl.
Put the pan back over heat and heat until liquid is bubbling. Add the veggie noodles and sauté for 1-2 minutes, until crisp-tender.
Add the veggie noodles to a serving bowl. Top with the shrimp and sprinkle with scallions and Parmesan cheese before serving.
Divide everything into 4 equal portions and serve hot.
Recipe Notes & Optavia Counts
Serving Size is 7 oz shrimp, 1.5 C veggie noodles.
0 - Lean
0 - Leaner
1 - Leanest
3 - Green
2 - Condiments
2 - Healthy Fat
- Serving Size
- per serving
- 9 grams
- Saturated Fat
- 2.4 grams
- 392 milligrams
- 535 milligrams
- 3.4 grams
- .2 grams
- .1 grams
- 44 grams
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story