I made this delicious low calorie gluten free meal when I made my Lemon Arugula Pesto sauce and wanted to share it when I posted the sauce but that would have made the post way too long and I needed to calculate the macros differently so I decided to share this separately. This was such an easy quick dish! I also have been dabbling with the 21 DFX containers so I calculated that too 😉
- 30 large shrimps, cleaned and deveined
- 5 small raw zucchini's, spiralized
- 2.5 cups cooked brown rice noodles
- 1/4 cup + 2 tbsp Lemon Arugula dressing
In a large bowl, place the cleaned and deveined shrimps with 2 tbsps of the lemon Arugula pesto, set aside
Cook brown rice pasta according to package instructions (I used about 8 oz dry) While this is cooking begin cooking your shrimp.
Cook shrimps, I used the grill. I grilled the shrimps on medium high for 5 minutes. However, you can cook them on a pan as well. Heat on medium high a cast iron pan, spray with Pam and cook the shrimps about 3 minutes on one side and 2 minutes on the other. set aside
Place 2 sheets of paper towels on a flat microwave safe dish and place the zoodles on it, cover with another paper towel and place in microwave for 2 minutes.
Drain your pasta (use only 2.5 cups of pasta) and add 1/4 cup of Lemon Arugula Pesto sauce
Build your plate: add 1 cup of zoodles, top with 1/2 cup pasta and 6 shrimps
Yields: Servings: 5, Serving size: 1/2 cup pasta + 1 cup zoodles, 6 shrimps, Smart points: 7, Calories: 250.6, Total fat: 8.5g, Saturated fat: 1.6g, Cholesterol: 250.6mg, Sodium: 237.8mg, Carbs: 31.2g, Fiber: 3.4g, Sugar: 03.3g, Protein: 14g
If you're using the 21 DFX program: this would be 1 yellow, 1 red, 1 green container