Categories: Recipes

Shrimptastic Dinner

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!   

Shrimp Zucchini Pasta Ingredients

 

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!).   

Shrimpy pastalicious

 

Take a closer look:   

shrimptastic!

 

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!

Mary

Hello! I’m Mary, a self-proclaimed fervent foodie and carbohydrate connoisseur. This blog is about my life—my passions, adventures, and failures—through food. I’m a bean counting CPA by trade, but my true passion is food. It is the unabashed soul of my being. The history, the culture, the taste, the experience–I am fascinated and enchanted by it all. I devote my free time almost entirely to scouting out delicious restaurants and cooking up new recipes. It makes me especially happy when I can take a recipe and “healthify” it. By this I mean turn it into something healthy and nutritious that still tastes friggin’ delicious. I love to connect with readers, restaurants, and those in public relations, so email me and let’s talk food! Google

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