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Prep Time
20 mins
Total Time
35 mins
Serves
4

Ingredients

1 tbsp
olive oil
15 mL
2
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

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
210
Fat:
10 g
Saturated Fat:
3 g
Carbs:
13 g
Fibre:
4 g
Sugar:
6 g
Cholesterol:
135 mg
Protein:
20 g
Sodium:
390 mg