Shrimp Scampi with Zucchini, Red Bell Peppers and Pesto
8.4g
Net Carbs
48.9g
Protein
40.6g
Fat
1.6g
Fiber
645
Calories
Ingredients:
- 1 tablespoon Unsalted Butter Stick
- 1 tablespoon Lemon Juice
- 2 fluid ounces Sauvignon Blanc Wine
- 2 tablespoons Parsley
- 1 ounce Roasted Bell Peppers
- 4 teaspoons Extra Virgin Olive Oil
- 1/2 pound Shrimp
- 1/3 medium Zucchini
- 1 teaspoon Garlic
Directions:
Use the Atkins recipe for Basil Pesto as a marinade, you will need 1 tablespoon.
- In a small bowl, combine 1 tbsp pesto, oil and 1/2 Tbsp lemon juice (2 teaspoons). Season to taste with salt and pepper. Arrange zucchini cut into slices, overlapping slightly, on a platter.
- Top with roasted red pepper cut into strips and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
- Heat butter and oil in a heavy skillet over high heat until foam subsides. Add shrimp and saute, stirring frequently, until shrimp are pink and slightly golden, about 4 minutes.
- Add minced garlic and sauté until aroma is released, about 1 minute.
- Add wine, parsley, remaining lemon juice (1 teaspoon), salt, pepper and red pepper flakes to taste. Bring to a boil, lower heat and simmer to heat through. Serve immediately.
