Name: Shrimp and zucchini garlic sauté
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup pearl couscous; 1/2 cup reduced-sodium chicken broth; 5 oz cooked shrimp, tails removed; 1 medium zucchini, spiralized into noodles; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 3/4 tsp salted butter; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

440 calories

Protein: 44g; 40% of calories
Carbs: 46g; 42% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, bring the broth to a boil. Add the pearl couscous, reduce heat to low, and simmer covered for 10 minutes. Remove from heat and let rest for 5 minutes.
While the couscous cooks, heat half the olive oil in a skillet over medium-high heat. Add the zucchini noodles and a pinch of salt. Sauté for 3 minutes until just tender. Remove from the skillet and set aside.
In the same skillet, add the remaining oil and the butter. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the shrimp and toss to heat through for 2 minutes. Done when opaque and hot throughout.
Return the zucchini to the skillet with the shrimp. Add the lemon juice and parsley. Toss everything together for 1 minute to coat in the sauce, then serve alongside the couscous.

Nutrition

Ingredients

Instructions

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