Happy happy New Year my friends! Since we’re all hopping on the healthy bandwagon, I wanted to share this recipe for Italian Shrimp and Zoodles with you. I will confess that I am not to biggest zoodle fan. No matter how hard I try, I still love my pasta but in the spirit of trying to eat healthier and shed some pounds, I decided to give squash noodles a try, and I’m glad I did! I had already spiralizer these zoodles earlier in the fall and then froze them. If you have a vegetable spiralizer you know how fast and easy it is to make these. In the late summer and fall, vegetables such as crook neck yellow squash goes on sale at our local grocery stores so I stock up and freeze them.
So let’s move on to the Italian Shrimp and Zoodles we’re going to make. Oh, and by the way, did I mention this only takes 15 minutes to make? Yeah, pretty awesome hu?! Here I have 4 yellow squash that have been spiralized and 1 bag of frozen, pre-cooked small shrimp, peeled and with the tails off.
Place the zoodles in a large, deep skillet and add in 1/2 cup of water. Set the heat to medium.
Place a lid on the skillet and let these zoodles lightly steam for about 2 minutes, just until the squash noodles are tender. You don’t want crunchy squash noodles but you also don’t want mush either.
While the zoodles steam and become tender, place the shrimp into a small sauce pan. They’re already cooked but you want to heat them and thaw them out.
Add 1 cup of water to the shrimp in the sauce pan and set the heat to medium high.
Add in about 4 shakes of garlic salt to the shrimp and put a lid on the sauce pan.
Drain the water from off of the squash noodles and add in 4 tablespoons of Zesty Italian Dressing/Marinade.
Add in parsley flakes, salt, and pepper.
Give the zoodles a stir to blend the seasonings in nicely. Stir gently with a spatula to prevent breaking the zoodles into small pieces.
Now that your squash zoodles are finished cooking, your shrimp should also be thawed out and heated through. Drain the water off the shrimp and remove the lid.
Toss the shrimp in with the squash zoodles and give it all a gentle stir with your spatula.
If you think that is a beautiful sight, top this bit of deliciousness with 1/4 cup of shredded, part skim mozzarella cheese and then place the lid back on the meal just long enough to allow the cheese time to melt.
Time to dig in to this wonderful Italian Shrimp and Zoodles! I paired this with a fresh green salad and it was so light and refreshing after all of the heavy Holiday food we ate last month.
I hope you all enjoy this fabulous, Italian Shrimp and Zoodles healthy meal!
Happy and healthy eating my friends!
Italian Shrimp and Zoodles
A light and healthy dinner meal made in just under 15 minutes.
- 4 crook neck yellow squash spiralized
- 16 oz cooked, peeled, deviened, tail-off small shrimp
- 6 tbsp Zesty Italian Marinade
- 1/4 cup part skim shredded mozzarella cheese
- salt to taste
- ground black pepper to taste
- dried parsley flakes to taste
- 4 shakes garlic salt
Place the spirialized squash zoodles into a large deep skillet and add in 1/2 cup of water. Place the lid on the skillet and turn the heat to medium.
While the zoodles steam, place the shrimp into a small sauce pan and add in the garlic salt. Place a lid on the pan and turn the heat to medium high.
Cook the zoodles until tender, about 2 minutes and then drain off the water.
Add in the Italian dressing, salt, pepper, and parsley flakes and give it all a gentle stir.
Once the shrimp is thawed and warmed through, drain the water and add to the skillet with the zoodles.
Give it all a gentle stir and then top with the mozzarella cheese. Place the lid on the skillet just long enough for the cheese to melt.
Serve hot and enjoy!
Recipe comes to 3 Freestyle Smart Points for reach 1 cup serving. Recipe yields 4 cups.