Italian Shrimp & Zucchini Spaghetti



-2 bags of frozen, pre-cooked shrimp ( available at Stop n Shop )

-Olive oil

-5 large cloves of garlic

-5 medium zucchini

-Grated Parmesan

-White wine

You will also need the Veggetti ( Zucchini-spaghetti maker, available at Bed, Bath, & Beyond )



-Thaw & de-shell the 2 bags of frozen, pre-cooked shrimp

-use the Veggetti to shred the 5 zucchini into zucchini spaghetti

-mince the 5 cloves of garlic and sauté in 2 tbsp of olive oil in a cooking pan

-add the shrimp

-add a 1/4 cup grated Parmesan

-add a splash of white wine

-add the zucchini spaghetti

-cook until the zucchini spaghetti is soft and heated

-mix thoroughly, and serve


This delicious dish may be used for Meal 4 in the Remedy Recipes format.

Portions: Women, 3 oz. shrimp, 1 cup zucchini spaghetti/ Men: 6 oz. shrimp, 2 cups zucchini spaghetti

You may add a salad with this meal: 2 cups baby leaf spinach, 1/2 cup artichoke hearts, 1/2 cup roasted red pepper topped with a light Italian dressing.

Mangiare, Piaccia! Eat, Enjoy!



About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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