I guess summer time has gotten me in a healthy cooking mood, ey? I’m going to try to do one post a week on a healthy meal. Since I have been trying to focus on greens and protein for my dinners, my new obsession has been the spiralizer (only $15 at Bed Bath & Beyond)! Commuting takes up a huge part of my day, so I also try to focus on quick and easy meals. There are definitely healthier versions of this out there, such as no feta cheese, and fresh garlic instead of canned garlic, but this was quick and easy for me! Read below for details.
Makes: 2 servings
What you will need:
- 2 medium zucchini (mind ended up being a little bit too small for a 2 serving)
- Dozen or more of raw shrimp
- 2 tbs of Olive Oil
- 1/4 cup of feta cheese
- 1/2 tbsp unsalted butter
- 1 1/2 tbsp of freshly squeezed lemon (half a lemon)
- 1/8 tsp of hot red pepper flakes
- 1/2 tbsp minced garlic
- sea salt
- freshly ground black pepper
Directions:
1. Spiralize the zucchini, set aside.
2. Take a medium saucepan and heat to medium. Then add the olive oil, let sit for one minute.
3. Add in garlic and red pepper flakes to the pan, stir continuously for one minute.
4. Add shrimp to the pan until pink. Add salt and pepper. Many recipes say only cook for 3 minutes, however, if you are a little paranoid about uncooked food (like me), I did about 7-10 minutes to be safe.
5. Take shrimp out and set in a bowl aside, leave the good juices in the pan.
6. Add zucchini noodles to the pan, add in butter and lemon juice, and stir for about two minutes.
7. Add in shrimp and stir around for a few minutes.
8. Serve, add feta as desired, and enjoy!
Recipe inspo by: Skinny Taste and Just a Taste.
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