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Shrimp Scampi with 3 Types of Noodles

October 17, 2018
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 

Ingredients

4 oz. shrimp, peeled and deveined
2 Tbsp extra virgin olive oil
1 Tsp butter
3 garlic cloves, minced
½ cup low sodium chicken broth
½ bunch parsley, minced
½ oz. parmesan reggiano
1 lemon, juiced
3 oz. noodles (squash, shirataki, or zucchini)
Salt and pepper to taste

Directions
  1. In a large skillet, add extra virgin olive oil and butter. When oil perfumes, add garlic and saute until fragrant.
  2. Add broth, salt and pepper and bring to a simmer. Reduce broth by half. Add shrimp and saute until pink, 2 to 4 minutes per side.
  3. Stir in parsley and lemon juice, and add noodles.
  4. Finish with parmesan reggiano cheese.
Nutrition

Shrimp Scampi with Spaghetti Squash Noodles

Recipe yields 1 serving
Calories: 405
Fat: 36.4g
Saturated Fat: 9.6g
Cholesterol: 198.8mg
Sodium: 694.1mg
Protein: 33.3g
Carbohydrate: 13.7g

Shrimp Scampi with Shirataki Miracle Noodles

Recipe yields 1 serving
Calories: 379
Fat: 35.8g
Saturated Fat: 9.5g
Cholesterol: 198.8mg
Sodium: 677.1mg
Protein: 32.7g
Carbohydrate: 7.7g

Shrimp Scampi with Zucchini Noodles

Recipe yields 1 serving
Calories: 389
Fat: 35.8g
Saturated Fat: 9.5g
Cholesterol: 198.8mg
Sodium: 881.1mg
Protein: 33.2g
Carbohydrate: 10.1g
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