Lemon Ricotta Shrimp Zoodles (or Shrimp Scampi with Zoodles)
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 1 lb shrimp raw and tails removed (448 g)
- 2 tsp kosher salt divided
- ¼ tsp black pepper
- ½ tbsp olive oil 7 g
- 6 cloves garlic divided, minced (or frozen cubes)
- ¼ cup white cooking wine 60 g
- 1-2 lemons zested and juiced 60 g (depending on how lemony you like it- I like two!)
- ½ cup part skim ricotta
- ½ tsp red pepper flakes
- 3 lb zucchini spiralized (1360 g)
Instructions
- Thaw your shrimp and remove tails. Season with ONE tsp salt and pepper.
- Heat a skillet with ½ tbsp olive oil (or spray with 7 g of olive oil spray) over high heat. Add shrimp and cook for one minute without flipping or moving. Add 4 cloves of minced garlic and flip the shrimp, cook for one more minute, then toss around with the garlic for another minute or so, just until they’re all pink and cooked through. Remove from pan immediately and set aside.
- Turn your pan down to medium and add cooking wine, lemon zest, and lemon juice. Let it sizzle for a minute, then add your ricotta and mix until a creamy sauce is formed. Turn off heat, add 2 more cloves of garlic, additional 1 tsp kosher salt, and red pepper flakes. Toss in your spiralized zucchini and let them get warm from the pan and sauce. If you like yours more cooked, keep the pan on and cook for a few more minutes.
- Toss in shrimp, add any optional parmesan and enjoy!
Notes
I highly recommend fresh zucchini spirals. If you use frozen zucchini noodles, make sure you thaw completely before adding to your sauce to avoid lots of water!
To log: Search My Fitness Pal for “Lillie Eats and Tells Lemon Ricotta Shrimp Zoodles”
Nutrition
Serving: 394gCalories: 298kcalCarbohydrates: 18.7gProtein: 37.7gFat: 5.7g
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