This is the perfect dish to prepare when you find out at the last minute that friends are coming over. It is quick and easy to prepare and looks really impressive! Traditional, aglio e olio sauce is not made with white wine, but I say wine goes with everything so the choice is yours.

Ingredients:

1 lb raw shrimp (thawed)
1 lb asparagus (remove the tough ends and cut the rest into bite sized pieces)
3 TB extra virgin olive oil
2 cloves garlic (minced)
1/2 c dry white wine (optional)
dash red pepper flakes (optional)
1 TB parsley (minced)
salt & pepper to taste

Preparation:

• Heat the extra virgin olive oil in a pan over medium high heat. Add the garlic and saute for 2 minutes.
• Add shrimp to the pan and cook thoroughly about 5-8 minutes depending on the size of your shrimp.
• Remove shrimp from pan and set aside.
• Add wine and red pepper flakes to the pan. When wine starts to simmer add asparagus and cook for 3 minutes, then place shrimp back in the pan with the asparagus and stir until everything is heated through. Use salt and pepper to taste and sprinkle with parsley just before serving.

Brenda

Garlic Basil Shrimp with "Zoodles"

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings, and they're the perfect gluten free answer to pasta. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. I'm getting hungry just thinking about this recipe!


Course: Main Dish
Categories: Fish
Source: from Beachbody blog
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

5 medium zucchini
1 Tbsp. olive oil
8 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto
4 fresh Italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste; optional)
4 Tbsp. sliced raw almonds

Directions

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
6. Add parsley and basil; toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture.
9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice

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Brenda