Monday Munchies: Skinny Shrimp & Courgette Pasta
Sometimes, balancing a healthy diet with comfort food for the cold is hard, so we’re suggesting to whip up this delicious skinny pasta recipe to meet yourself half way.
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium courgette, cut into noodles (To cut courgette into noodles, use a mandoline or a spiralizer.)
Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the courgette noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.
Credit // Just a Taste