Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, divided
1 medium shallot, finely chopped (about 1/4 cup)
2 medium garlic cloves, finely chopped
2 tablespoons white wine
2 tablespoons unsalted chicken stock
1 pound large shrimp, peeled and deveined
½ teaspoon black pepper
⅞ teaspoon kosher salt, divided
1 cup multicolored cherry tomatoes, halved
6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.)
4 tablespoons pregrated Parmesan cheese, divided
2 tablespoons chopped fresh flat-leaf parsley
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Directions Instructions Checklist
Step 1
Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
Step 2
Add tomatoes and remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly, until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
