SKINNY SHRIMP SCAMPI WITH ZUCCHINI NOODLES

If you are following the 21 Day Fix, this recipe would include:

1 red (shrimp)
1 green (zucchini)
1 orange (oil)
1/2 yellow (wine)

 *Thanks to Just a Taste for this fabulous recipe!

yield: 2 TO 4 SERVINGS

 

prep time: 20 MIN

 

cook time: 10 MIN

INGREDIENTS:

2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish

DIRECTIONS:

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Kelly’s Notes:
To cut zucchini into noodles, use a mandoline or a spiralizer.

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THANK YOU TO:

This delicious recipe brought to you by Just a Taste
http://www.justataste.com/2014/07/skinny-shrimp-scampi-zucchini-noodles-recipe/

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan - 21 Day Fix Approved

*This recipe is compliments of Kalyn's Kitchen!
I'm excited to make this recipe for our Christmas Dinner this year. I'm sure it will be a hit!
**If you are following the 21 Day Fix, this would use 1 green container (beans & mushrooms), 1 blue container (cheese), and 1 orange container (oil).

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.