Monday, November 13, 2017

Zoodles With Spinach, Tomatoes, and Shrimp Will Delight Anyone

I always try to make healthy substitutions for my family when it comes to fat and calories. We opt for turkey chili or chicken burgers rather than beef.  Of course we do occasionally indulge in full fat options which is a treat when it occurs.  Taking care of yourself should be everyone's top priority, and it's easy to make low-cal options of your favorite unhealthy meals!

I've recently started experimenting with spiralized veggies.  Not only do these beautiful curly veggies look perfect in salads or side dishes, they work ideally in main entrees too.  If you're not familiar with spiralized vegetables, it's truly a vegetable in spiral form using a handy kitchen spiralizer.  I purchased my own spiralizer but my local grocery store sells spiralized veggies for those who don't have a spiralizer.  I'm sure your market would sell them too.  My favorite spiralized veggie to use in dishes is zucchini, but you can use carrots, squash, or any other vegetable that you like best.


Let's face it, everyone loves pasta.  Pasta comes in so many shapes and sizes and works fabulously with seafood, chicken, fish, and beef.  You can pair that lovely pasta with a variety of sauces for a wonderful meal. What's the downfall, you ask? Well the calories of course! Pasta is unhealthy especially covered with tons of sauce and cheese.  Wouldn't it be nice if you could have a pasta alternative at home that's just as delicious but cuts the calories and fat in half? 

You'll love zoodles with spinach, tomatoes, and shrimp for a light and healthy dinner any night.  If you're allergic to seafood or don't like it, feel free to substitute with another meat or even tofu for a veggie option.


I buy the frozen shrimp that's unpeeled with the tail on.  To start, you'll have to peel the shrimp and take the tails off.  Once you've done that, put olive oil in a large pan and season the shrimp with your favorite seasonings.  I like to use Adobo since it's all purpose.  I also added a little bit of butter too.  

While the shrimp is cooking, add the zoodles, spinach, and halved cherry tomatoes into another pan with a small amount of oil.  Season to taste.  Everything should cook pretty quickly in about 5 minutes. You'll know the shrimp is cooked through when it's translucent and pink.  Don't overcook it though.  Make sure the spinach is completely wilted and the zoodles and tomatoes heated through.  Pour the shrimp into this pan to heat again.  Once everything is finished, add in marinara sauce and stir to cover.  I used vodka sauce, but use what you like best.  

You'll be presented with a restaurant worthy dish that you've made in practically no time.  This is a great recipe for working mom's who are looking for a quick and easy dinner for the family.  You'll surely be adding this one to your recipe book!

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