Light Shrimp with Zucchini Noodles Slightly adapted from The Novice Chef Blog (Serves 1)
Ingredients
1 and 1/4 cup zucchini, peeled with a julienne peeler
1 tsp olive oil
1/2 clove garlic, minced
2 garlic and herb light laughing cow cheese wedges
2 tsp lemon juice
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper, to taste
1/4 cup cherry tomatoes, sliced
7 oz thawed fully cooked tail shrimp
1 and 1/4 cup zucchini, peeled with a julienne peeler
1 tsp olive oil
1/2 clove garlic, minced
2 garlic and herb light laughing cow cheese wedges
2 tsp lemon juice
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper, to taste
1/4 cup cherry tomatoes, sliced
7 oz thawed fully cooked tail shrimp
Directions:
In a large saute pan over medium heat, warm the olive oil and add garlic, cooking for 30 seconds.
Add laughing cow cheese and lemon juice stirring until cheese is melted.
In a large saute pan over medium heat, warm the olive oil and add garlic, cooking for 30 seconds.
Add laughing cow cheese and lemon juice stirring until cheese is melted.
Season with salt and pepper. (Optional - add about 1 and 1/2 tablespoons of water to make the sauce a little more creamier). Add zucchini noodles, tossing to coat in sauce, and cook for 2 - 3 minutes until wilted. You don't want to overcook the noodles -- you want that slightly crisp texture! Toss in the shrimp and cherry tomatoes and heat until warm, about 1 minute. Serve immediately.