Mediterranean Shrimp Over Zucchini Linguine

Ingredients:

  • 1 bag frozen, pre-cooked shrimp, (available at Stop n Shop)
  • 4.5 oz. jar Nature’s Promise minced garlic, (you’ll need 3 teaspoons.)
  • 1 bottle Primal Kitchen Greek Salad Dressing, (you’ll need 4 tbsp.)
  • 1 small jar Pepperoncini, (you’ll need 3 diced.)
  • 1 small jar pitted Sicilian or Greek Kalamata olives, (you’ll need 6 sliced.)
  • 2 medium zucchini
  • 1/4 cup grated Parmesan
  • 3 fresh basil leaves, (diced)

Items that you’ll need:

  • The Veggetti, (available at Bed Bath & Beyond)
  • A medium mixing bowl

Instructions:

  • Thaw & de-shell the bag of frozen pre-cooked shrimp.
  • Stripe the skin of the zucchini with a vegetable peeler.
  • Use the Veggetti to make the zucchini into Linguine, place it in the medium mixing bowl, & heat in microwave for 1 minute. (Al dente.)
  • Drain any water from the medium mixing bowl.
  • On a separate plate, heat the shrimp for 30 seconds.
  • Add the bag of shrimp, 3 teaspoons of minced garlic, 4 tbsp Primal Kitchen Greek Dressing, 3 diced Pepperoncini, 6 sliced olives, & 3 diced, fresh basil leaves to the shredded zucchini, & mix thoroughly.
  • Top with 1/4 cup grated Parmesan & serve.

This recipe may be used as Meal 4 on the Remedy Recipes format. To use it for Meals 2 or 3, you may add Nature’s Promise Ready-To-Serve Brown Rice to the mixture. (1/2 cup for women/ 1 cup for men.)

Portions: Women: 3 oz. shrimp over 1 cup shredded zucchini/ Men: 6 oz. shrimp over 2 cups shredded zucchini. A side salad may be added to this meal. Simply multiply the amount to serve others.

I thought we’d be venturing into some hot, comforting recipes by now, but instead we have been blessed with some hot, comforting weather for an Indian Summer! It’s a good thing too, because the zucchini & squash season is long-lasting here on the North Fork, which inspired another tasty rendition of zucchini for you to enjoy! This time, I created a dish with a light, Mediterranean flavor to it, using some ingredients that I’ve been enjoying in salads, lately. We hope that you’ll give this one a try. It’s both light & refreshing.

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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