In the Kitchen: Shrimp Scampi Zoodles

(WTNH)– The Little Chef that Could, Taylor Greenberg, gives us healthy recipes for any lifestyle.

Greenberg gives us low carbohydrate alternatives to pizza, bread, fries, pasta, rice and tells us a new food trend involving spiralizing foods.

Watch the video to learn how to make delicious and healthy Shrimp Scampi Zoodles. The recipe is below and for more recipes go to http://www.TheLittleChefThatCould.com.

Shrimp Scampi Zoodles (Serves 4)

4 medium zucchini
4 slices of center cut bacon, chopped
3 cloves of garlic, minced
1 tbsp. chopped, dried oregano
1 lb. of large to medium shrimp, peeled and deveined, uncooked
1/4 cup of chicken stock
1/4 cup of white wine
1 lemon
1/4 cup of Parmesan cheese
2-3 tbsp of chopped, fresh basil

Use the spiralizer to create zucchini noodles. I like to cut my zucchini in thirds before spiralizing

them, this creates shorter noodles that are easier to eat.
Heat a skillet over medium heat and cook the chopped bacon.
Once crispy, drain half of the fat and add the garlic to the skillet
Cook until translucent and add the oregano. Sauté for about 1 minute
Add the shrimp, white wine and chicken stock and bring to a simmer
Add the juice of the lemon and let simmer until shrimp are opaque and pink
While the shrimp are cooking, take the remaining 1/4 cup of the chicken stock and place in a deep

skillet over medium high heat
Sauté the zucchini in the chicken broth until it becomes tender
Toss the cooked zucchini with the shrimp and top with fresh Parmesan cheese and basil

Nutrition:
Calories: 230
Carbohydrates: 14 grams
Fat: 6 grams
Protein: 32 grams

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