Parmesan Shrimp with Zoodles, Shrimp Scampi Baked in Foil

Parmesan Shrimp with Zoodles

  • 8 oz. jumbo shrimp, peeled and deveined
  • 1 egg, beaten
  • 3 Tbsp. Italian seasoned breadcrumbs
  • 1 Tbsp. panko crumbs
  • 1 Tbsp. grated parmesan cheese
  • 2 medium zucchini
  • 1 ½ cups crushed tomatoes
  • 1 oz. shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teas. olive oil
  • salt and pepper to taste

Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Spiralize the zucchini and cut it into 6-inch lengths. Set aside. Place the beaten egg in a small bowl. Place the breadcrumbs, parmesan cheese and panko crumbs in another bowl and stir to combine. Season the shrimp lightly with pepper. Dip the shrimp into the egg and then dip the egg coated shrimp into the breadcrumb mixture to coat. Place the coated shrimp on the prepared baking sheet. Spray the shrimp with cooking spray and place in the preheated oven. Bake the shrimp for 6-7 minutes. Turn the shrimp over and bake for an additional 3 minutes, until the shrimp is cooked through.

You do not want to overcook the shrimp. Remove baking sheet from oven when shrimp is done. Meanwhile place a large oven safe skillet over medium heat. Add the olive oil to the skillet. When the oil is hot add the garlic and cook for about 2 minutes, until the garlic has browned. Add the crushed tomatoes and salt and pepper and reduce heat to low. Cover the skillet and simmer for about 5-6 minutes. Remove cover from skillet and add the zoodles and cook uncovered for only about 1 ½ minutes. Add the cooked shrimp to the zoodles and top the mixture with the mozzarella cheese. Place the skillet under the broiler for 1 minute to melt the cheese. Recipe makes 2 servings Estimated WW Smart points 4 per serving.

Shrimp Scampi Baked in Foil

  • 1 lb. jumbo shrimp, peeled and deveined
  • 4 garlic cloves
  • 1 Tbsp. olive oil
  • ¼ cup dry white wine
  • 1 Tbsp. lemon juice
  • ¼ teas. red pepper flakes
  • 2 Tbsp. butter or margarine, melted
  • 3 Tbsp. chopped fresh parsley
  • 1 lemon, cut into wedges
  • Heavy duty aluminum foil

Grate 2 garlic cloves and thinly slice the other 2 garlic cloves. Place the grated garlic, olive oil and some salt in a medium bowl. Add the shrimp to this bowl and toss to coat. Place this dish with the shrimp in the refrigerator, uncovered, for at least 30 minutes or up to 1 hour. Preheat oven to 425 degrees F. if you plan to bake the packets in the oven. Packets may also be grilled over high heat. Remove shrimp from refrigerator. Use a slotted spoon to remove shrimp from oil mixture and discard this mixture. Tear off 4 16-inch sheets of foil. Divide the shrimp evenly among the four foil sheets. Place the shrimp in the center of the foil sheet.

Top the shrimp in each of the four packets with the remaining garlic slices, 1 tablespoon of white wine, lemon juice, red pepper flakes and ½ teaspoon of melted butter or margarine. Bring the long sides of the foil to the middle over the food and double fold these ends. . Leave room in the packet for the heat to circulate inside. Double fold the short ends of the packet. If baking the packets place them in the preheated oven and bake for about 10 minutes. If grilling the packets place them over high heat for about 8 minutes. Carefully open the packets when done and top with chopped parsley. Serve the shrimp with lemon wedges.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.