Zoodles and Zoodles of Shrimp

“Pasta” is back in my life as either spaghetti squash or “zoodles”.  Zoodles are short for zucchini noodles, made by using a Veggetti to turn whole summer squash into miles and miles of noodle like strands that cook up in a flash and can be the base for any dish that calls for pasta.  I use the term zoodles whether I use green zucchini or yellow summer squash.  All I know is this dish was delish.

Ingredients:

• 8 ounces shrimp, raw with tails removed
• 16 ounces of yellow summer squash (crookneck)
• 8 tablespoons mango peach salsa
• 4 Tablespoons of Herdez brand guacamole salsa
• 1 ounce reduced fat Mexican style shredded cheese

Directions:

1. Make your zoodles by running the squash through a Vegetti or similar device
2. Place zoodles in a 10 inch frying pan, heated to medium, cover and allow to cook for about 2-3 minutes
3. Turn the zoodles, cover and cook for another minute or two until they are soft
4. Remove from stove and drain, set aside and keep warm (I put them in the bowl I will be using for serving and keep in an oven preheated to 200 degrees)
5. Mix the two salsas together and place in the 10 inch skillet, heating to just beginning to boil
6. Add the raw shrimp, cover and simmer for about 2 minutes.  Turn shrimp, the underside should now be opaque and pink.  Cook for another 2 minutes until just done
7. Top the zoodles with the shrimp and salsa mixture, add the cheese as garnish and serve

Nutrition:  Makes 2 servings, each with approximately

• 258 calories and
• 24.8 grams protein