Skip To Main Content

COVID-19 Updates and Resources. Learn More

Shrimp Scampi with Zucchini, Red Bell Peppers and Pesto Recipe


Atkins Shrimp Scampi with Zucchini, Red Bell Peppers and Pesto
8.4g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

48.9g

Protein

40.6g

Fat

1.6g

Fiber

645.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 4tspExtra Virgin Olive Oil
  • 1TbspLemon Juice
  • 0 1/3mediumZucchini
  • 1ozRoasted Bell Peppers
  • 1tablespoonUnsalted Butter Stick
  • 0 1/2lbShrimp
  • 1tspGarlic
  • 2fl ozSauvignon Blanc Wine
  • 2tbspParsley
  • 0 1/4Keto Basil Pesto

DIRECTIONS

Use the Atkins recipe for Basil Pesto as a marinade, you will need 1 tablespoon. 
 
  1. In a small bowl, combine 1 tbsp pesto, oil and 1/2 Tbsp lemon juice (2 teaspoons). Season to taste with salt and pepper. Arrange zucchini cut into slices, overlapping slightly, on a platter.
  2. Top with roasted red pepper cut into strips and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
  3. Heat butter and oil in a heavy skillet over high heat until foam subsides. Add shrimp and saute, stirring frequently, until shrimp are pink and slightly golden, about 4 minutes.
  4. Add minced garlic and sauté until aroma is released, about 1 minute. 
  5. Add wine, parsley, remaining lemon juice (1 teaspoon), salt, pepper and red pepper flakes to taste. Bring to a boil, lower heat and simmer to heat through. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button