Shrimp Scampi Alfredo with Mushrooms and Zoodles

NOTE: This recipe is for two.  You will need to adjust if you need more servings.  Also, every dairy product used in this recipe is low fat. 

Ingredients

¼ cup of butter, plus 1 tablespoon (I used low fat, low sodium)

¼ cup of cream cheese (low fat)

1 tsp of garlic powder

2 cloves of garlic

1 cup of half and half (low fat)

Pepper

3 tsb Parmesan Cheese

12oz of Spiraled Zucchini (can get prepackaged in freezer section, or spiral it yourself)

½ lb of shrimp (I use raw shrimp that I took the shell and tail off)

3 table spoons of lemon juice

3-4 Baby Bella mushrooms chopped

Olive oil

 

Instructions

1. Melt 1 tablespoon of butter in a skillet with 1 clove of garlic (minced).  Add shrimp, mushrooms, lemon juice, and pepper (to taste).  Cook until shrimp is pink, on medium heat.   Put the shrimp in a bowl for later.  Do not clean the skillet.

2. Alfredo Sauce: Using the same pan as the shrimp. Melt butter over medium high heat. Make sure to really move the butter around to get the goods from the shrimp. Once melted add in 1 clove of garlic (minced) and cream cheese.  Stir consistently until the cream cheese is melted. Add the half and half, garlic powder and pepper to taste, stir together well and bring to a boil.  Reduce head to medium low about 5-10 minutes or until sauce starts to thicken, stirring occasionally.  Once it starts to thicken add the parmesan cheese, stir until it becomes as thick as you want it.  You can add more parmesan cheese if it is a bit too runny, until it thickens.

3. While the sauce is thickening, put the zoodles in a sauce pan with a tiny bit of water on medium high heat.  Put a lid on the pan to create a steam.  (If you have a vegetable steamer you can also use that).  Cook about 5-7 minutes or until the zucchini is soft.  Once it is done, drain any access water

4. Once the sauce and the zucchini is done, mix all together and serve!