- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- cloves garlic, minced
- ¼ tsp
- each salt and pepper
- 1 mL
- 2 cups
- cherry tomatoes, halved
- 500 mL
- 5 cups
-
large raw shrimp, peeled and deveined
(thawed, if from frozen) - 1.25 L
- ¼ cup
- white wine
- 60 mL
- 6 cups
- spiralized zucchini noodles (approx. 3 large zucchini)
- 1.5 L
- 2 tbsp
-
Sensations by Compliments Lemon Herb Seasoned
Butter & Canola Oil - 30 mL
- ¼ cup
- finely chopped dill
- 60 mL
- ¼ cup
- finely chopped parsley
- 60 mL
Method
- Step 1
- Heat oil in large non-stick skillet over medium-high heat. Add garlic, salt and pepper. Cook 1 min., or until garlic begins to turn golden. Stir in tomatoes; cook 1 to 2 min., until they start to soften. Add shrimp and cook 3 to 4 min., or until pink. Add white wine; cook 2 to 3 min., until almost all liquid has evaporated.
- Step 2
- Add spiralized zucchini to skillet and sauté 2 to 3 min., or until just tender. Mix in seasoned butter until melted. Stir in dill and parsley.
Tips
Don't have a spiralizer? Make ribbon noodles from zucchini by running a vegetable peeler along the length of each zucchini to create "noodles".
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 210
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 135 mg
- Protein:
- 20 g
- Sodium:
- 390 mg
