I’ve been eyeballing this recipe for Shrimp and Zucchini Pasta for over a week, so I decided to make it for dinner tonight. I used the Skinny Taste recipe above as my starting point, and scaled it down to one serving. I also omitted the olive oil and used extra chicken stock in its place.
I haven’t had pasta in a while, and just the thought of eating it made me want a HUGE plate. So I decided to peel the zucchini into thin pasta-like strips (rather than cubing as per the recipe) to really bulk up the pasta feel.
I also used carba nada pasta. I just love the stuff!
I tasted the veggie/sauce mixture, and decided it needed a little extra oomph. So I added about a tbsp of balsamic vinegar and a liberal dusting of red pepper flakes (I like it hot!).
Take a closer look:
My mouth was on fire after finishing this delicious pasta! I had to eat a couple frozen grapes to cool things off 🙂
Stats on the pasta: 342 calories, 49g carbs, 2g fat, 29g protein, 9g fiber
Here’s a few shrimptastic recipes I’ve stumbled upon that look like things I need to try:
Dinner is done, but I’m headed back to the kitchen to make BLD for tomorrow (breakfast, lunch, & dinner)… more about that tomorrow!