SautÃÆed Shrimp And Zucchini Ww 4 Pointsplus Recipes

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SIMPLE SHRIMP AND ZUCCHINI SAUTE



Simple Shrimp And Zucchini Saute image

Make and share this Simple Shrimp And Zucchini Saute recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 1/2 lbs shrimp, peeled and cleaned
1 small zucchini, cubed
1 firm tomatoes, peeled and diced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 tablespoon grated parmesan cheese

Steps:

  • Melt butter in non-stick skillet on med-hi heat.
  • Add shrimp; saute 1 minute.
  • Add zucchini, saute 2 minutes.
  • Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes.
  • Transfer to plate; sprinkle with parmesan.

SAUTéED SHRIMP AND ZUCCHINI - WW 4 POINTSPLUS



Sautéed Shrimp and Zucchini - Ww 4 Pointsplus image

Based on a recipe from www.weightwatchers.com. It says, "Keep a bag of large frozen shrimp on hand for this quick and easy meal. The juices from the tomatoes add a wonderful flavor to the sauce." You can also try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). I recommend grating some lemon zest over top and/or sprinkle with fresh lemon juice. I serve this over Tofu Shirataki Spaghetti shaped noodles.

Provided by mersaydees

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil, divided
1 medium zucchini, sliced 1/4-inch thick
1 lb shrimp, large-size, peeled and deveined
1 cup grape tomatoes, cut in half
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground (to taste)
1 1/2 teaspoons garlic, minced
1/4 cup water
1 lemon, optional for zesting and juicing

Steps:

  • In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
  • Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
  • Return zucchini to skillet; toss to combine and serve. Yields about 1 ¼ cups per serving.

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