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Prep Time
20 mins
Total Time
35 mins


1 tbsp
olive oil
15 mL
cloves garlic, minced
¼ tsp
each salt and pepper
1 mL
2 cups
cherry tomatoes, halved
500 mL
5 cups
large raw shrimp, peeled and deveined
(thawed, if from frozen)
1.25 L
¼ cup
white wine
60 mL
6 cups
spiralized zucchini noodles (approx. 3 large zucchini)
1.5 L
2 tbsp
Sensations by Compliments Lemon Herb Seasoned
Butter & Canola Oil
30 mL
¼ cup
finely chopped dill
60 mL
¼ cup
finely chopped parsley
60 mL


Step 1

Heat oil in large non-stick skillet over medium-high heat. Add garlic, salt and pepper. Cook 1 min., or until garlic begins to turn golden. Stir in tomatoes; cook 1 to 2 min., until they start to soften. Add shrimp and cook 3 to 4 min., or until pink. Add white wine; cook 2 to 3 min., until almost all liquid has evaporated.

Step 2

Add spiralized zucchini to skillet and sauté 2 to 3 min., or until just tender. Mix in seasoned butter until melted. Stir in dill and parsley.


Don't have a spiralizer? Make ribbon noodles from zucchini by running a vegetable peeler along the length of each zucchini to create "noodles".

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
10 g
Saturated Fat:
3 g
13 g
4 g
6 g
135 mg
20 g
390 mg
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