Shrimp was something I’ve always been hesitant to try cooking…fearing that I’d overdo it, mess it up, and waste a bunch of money. But recently it has become one of my favorite go-to light dinners. S and I love cooking it because it is easy prep, quick cooking, and there are so many ways to mix it up. It is by far the best on the grill, but I am sharing two sauteeing options that make it easy enough to cook on a busy night after work. I love buying shrimp (fresh is best) and making Italian-inspired dishes, or whipping something up from my favorite cookbook.
Both recipes are super light and sub out pasta for zucchini noodles. Honestly, for these dishes, it makes a world of a difference because you don't feel guilty - no pasta carbs in sight here!
Skinny Shrimp Scampi
* pairs verrry well with some white wine! recipe from here
Teriyaki + Sesame Shrimp
my take on the recipe from here