Bariatric Eating Shrimp Scamp

4 clove Garlic
2 tbsp Extra Virgin Olive Oil
.5 lemon yields Lemon Juice
.5 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
16 oz Shrimp, cooked
2 cup, sliced Zucchini

Cook the garlic in the olive oil in a deep wok or skillet over medium high heat until toasted and golden, 2-3 minutes. Remove to a medium bowl and set aside. Turn heat to high, add the shrimp and toss until just turning pink 1-2 minutesd. Remove to bowl with the garlic. Add the lemon juice, wine, curshed red pepper, 1 tsp Italian seasoning, 1/2 tsp salt, lots of freshly ground black pepper to the hot pan and bild until slightly thickened and reduced, 3-4 minutes. Add the zucchini pasta and toss until well coated and softened 1-2 minutes. Add the shrimp, garlic chips and give a final toss to combine.

Serving Size: .

Number of Servings: 4

Recipe submitted by SparkPeople user DOITAGAIN53.