So, I’m 3 weeks out from my first National NPC Bikini competition. While I’m REALLY excited to head to Miami, I’ve felt a little bored lately in the kitchen due to competition prep. Thankfully I have some great friends who’ve relit my imagination in the kitchen to turn a wild variety of fascinating foods into healthy options. I’m talking about pizza, mac and cheese, biscuits and gravy – you name it I am up for the challenge. Every Monday – I’ll be posting some of these great recipes that are both tasty, clean, nutritious and waist/goal friendly.

First up this week is shrimp scampi thanks to the recommendation of my friend and former WQAD colleague/meteorologist Anthony Peoples (he also has a blog – check it out if you have a chance). While shrimp scampi is relatively healthy, it can easily go down hill with the garnishing of butter and underbelly of pasta. I’ve omitted both in this super tasty and healthy recipe. It’s VERY easy to make for lunch or dinner and is easy even if you’re not very good in the kitchen.

Give it a try and let me know your thoughts!

-DBB

Shrimp Scampi w/ Zucchini Noodles
Serving Size: 2 people (if you want it for 1 person – cut in half, for 4 people – just double the recipe)

INGREDIENTS:

12 Oz Shrimp/ deveined/tail off/ precooked
2 tablespoons Extra Virgin Olive Oil
¼ cup low sodium chicken broth
½ shallot
2 cloves garlic
1/8 teaspoon sea salt
¼ tablespoon black pepper
pinch of red pepper flakes
½ fresh lemon
10 grape tomatoes (halved)
bunch of parsley
1 ½ cups of fresh spiraled zucchini

DIRECTIONS:

1. Sauté olive oil, sea salt, pepper, shallot, garlic, chicken broth, and pepper flakes together until garlic and shallots are softened.
2. Add Zucchini and shrimp (You will need a spiralizer for zucchini see attached link for demonstration – https://www.youtube.com/watch?v=v3aKSoRxUwM) and sauté for 2 minutes
3. Toss in halved tomatoes, handful of chopped parsley, and juice from ½ of a fresh lemon
4. Sauté together for 1-2 minutes
5. Plate and enjoy!