Garlic Shrimp and Zucchini "Pasta"
I threw this together after getting some shrimp on sale and craving a "scampi" type dish. It was yummy! I ate mine over Zucchini noodles (use a julienne peeler to make noodles, saute in a little EVOO until tender) and the kids and hubby had theirs over Whole Wheat angel hair pasta.
14oz College Inn fat free, low sodium chicken broth (or homemade)
1/4 cup fresh chopped parsley
3 cloves garlic, crushed
3 Tbsp lemon juice
1/8 tsp black pepper
1/2 tsp turmeric
1/2 tsp smoked paprika
1 1/4 lb medium shrimp, shelled and deveined
In a skillet over medium high heat, combine broth, parsley, garlic, lemon juice, pepper, turmeric and paprika. Bring to a boil and cook until mixture reduces by about half.
Add shrimp, return to a boil. Reduce heat and simmer uncovered until shrimp is pink and cooked through (about 5 minutes).
Serve immediately over cooked zucchini noodles.
REBOOT wk1: 7 lbs, -5"; wk2: 2.6lbs (no measuring tape!); wk3: 1.8lbs, -3.5"; wk4 2.6 lbs; wk5 0.4lb, -3"; wk6 2.4lb; wk7 2.8lb, -1.25"