Shrimp Parmesan & Zucchini Noodles
Slightly adapted from skinnytaste.com
Makes 3 servings
1/3 Leanest protein
1/3 optional snack
1/3 fat serving
•8 oz peeled and deveined jumbo shrimp
•1/2 teaspoon fresh black pepper
•1 large egg, beaten*
•1 packet Medifast Veggie Chips, crushed
•1 tbsp grated parmesan cheese
•olive oil cooking spray
For the Zoodles:
•1 tsp olive oil
•2 cloves garlic, crushed with the side of a knife
•1 1/4 cups crushed tomatoes
•kosher salt and pepper, to taste
•2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
•1 oz shredded part-skim mozzarella cheese
Preheat oven to 450°F. Spray a baking sheet with cooking spray.
Put the beaten egg in one bowl, the crushed chips and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the cheese/chip mixture to coat, then on a baking sheet.
Spray the top of the shrimp generously with oil spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though.
In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.*You’ll only use half the egg so the nutritional info reflects 1/2 large egg.