Shrimp Parmesan with zoodles - Skinnytaste

By sheilaolim

Servings: 2 • Size: 5 shrimp, 1/2 zoodles • Old Points: 8 • Weight Watcher Points+: 9 pt
Calories: 375 • Fat: 13 g • Carb: 27 g • Fiber: 6 g • Protein: 37 g • Sugar: 8 g
Sodium: 743 mg • Cholest: 243 mg

Ingredients

• For the Shrimp:
• 8 oz peeled and deveined jumbo shrimp
• fresh black pepper, to taste
• 1 large egg, beaten*
• 3 tbsp whole wheat Italian seasoned breadcrumbs
• 1 tbsp panko crumbs
• 1 tbsp grated parmesan cheese
• olive oil cooking spray
• For the Zoodles:
• 1 tsp olive oil
• 2 cloves garlic, crushed with the side of a knife
• 1 1/4 cups crushed tomatoes, I always use Tuttorosso
• kosher salt and pepper, to taste
• 2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
• 1 oz shredded mozzarella cheese (I love Polly-O)

Details

Adapted from skinnytaste.com

Preparation

Step 1

Preheat oven to 450°F. Spray a baking sheet with cooking spray.

Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though

In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.

Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.