So this is the first in my new Second Friday series where I want to feature a new recipe that I’ve tried.
This week I tried Shrimp and Asparagus Zoodle Pasta. It’s from the Myfitnesspal Blog.
Picture courtesy of MyFitnessPal.com
First, I’m a big fan of shrimp and asparagus and zucchini so SCORE!
Second, this recipe was super easy which for me is also a SCORE!
I don’t have a spiralizer. I’ve considered buying one but just haven’t yet. If anyone has one they would recommend, I’d love to hear about it.
So to get started, I used frozen shrimp and thawed it. Then I washed my asparagus and cut it into 2 inch pieces. Personally, I would cut it a little smaller next time. Then I added it to the pan with the coconut oil and sautéed it for a bit with the pepper, garlic and crushed red pepper. I prefer my asparagus tender so cook until your preferred texture.
While the asparagus was cooking, I sliced up the zucchini. Matchstick is kind of hard, but I did the best I could. The smaller the better if you don’t have a spiralizer.
Since my shrimp was already cooked, I placed the asparagus into a bowl and started sautéing the zucchini. I added more garlic and crushed pepper. I like my zucchini like I like my asparagus…tender. So I cooked it a little longer than the 2 minutes the recipe called for.
Next, I added in the thawed shrimp and asparagus. Let it all heat through and enjoy!
I’m totally new at documenting recipes and I didn’t really get any good pics. Next time!
The recipe is below. Let me know what you think!
Shrimp & Asparagus Zoodle Pasta
Ingredients
- 1 tablespoon olive or coconut oil
- 1 pound asparagus, sliced into 2” pieces
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- 2 medium zucchini, spiralized into noodles
- Fresh parsley (optional garnish)
Directions
Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp looks cooked through, transfer the mixture to a plate, and set aside.
Add zucchini noodles into the same skillet. Sauté for 1–2 minutes, then add shrimp and asparagus mixture back into the pan. Stir well to combine everything, then remove from heat.
Top with fresh parsley, if using, and serve.
Nutrition Information
Serves: 2 | Serving Size: 1/2 recipe
Per serving: Calories: 352; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 361mg; Sodium: 727mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 48g
Nutrition Bonus: Potassium: 508mg; Iron: 40%; Vitamin A: 41%; Vitamin C: 93%; Calcium: 28%