Try my macrofriendly shrimp scampi. Easy

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Blend the steamed cauliflower with roasted red peppers, broth, cottage cheese, cream cheese, 2 tsp. of the salt, and garlic powder until smooth. Set the mixture aside. Then, heat a Dutch oven or heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer (you may need to do.

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Heat a pan over medium and spray with nonstick spay. Add shelled and cleaned shrimp to pan and cook until cooked through. Approx. 3 minutes on each side. In a separate bowl mix all sauce ingredients together. When the shrimp are cooked through, drain any excess liquid from the pan before adding sauce.

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Once each are hot add a 1/4 tablespoon of butter to each pan. Then add half the diced garlic and half the diced jalapeno into each pan, and stir around with the butter. In one pan add the shrimp, toss in the melted butter and allow to cook shrimp on one side for about 3 minutes. In the other pan add the spinach, toss with the melted butter.

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One-Pot Garlicky Shrimp & Spinach. View Recipe. Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce.

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Simply mix the ingredients together ahead of time and bake for a hearty and healthy meal ready in 40 minutes. Or reheat it throughout the week. Just 337 calories per serving with 35 grams of protein. Chicken and broccoli stir fry has tons of chicken, broccoli, and a thick and sticky sauce to bring it all together.

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In the same pan you cooked the shrimp add the milk, cheese, salt and pepper to taste and simmer until the cheese has melted and sauce begins to thicken. Add fettuccini noodles to the alfredo sauce and mix together to coat well. Serving options: Option 1: Add shrimp to the fettuccine and serve. Option 2: serve fettuccine and add desired shrimp.

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Now pour 3/4 of your sauce over top of the shrimp and toss the shirmp in the sauce and seasoning, then set aside. Bring a medium pot with 4-6 cups of water to a boil. Once the water is boiling add your soba noodles to the water. Cook for 4 minutes at a rolling boil. Stiring every 2 minutes.

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Pre-heat oven to 400'°, line a baking sheet with tin foil, and set aside. You will cook the shrimp on this tray in the oven a little later. Now begin working on the risotto. Heat a large deep pan to medium heat. Add the oil and the onions to the pan once the pan is warm.

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Summer Corn Chowder with Barbeque-Spiced Shrimp. Serves: 4. Nutrition: 367 calories, 9 g fat (3 g saturated fat), 600 mg sodium, 49 g carbs, 5 g fiber, 13 g sugar, 24 g protein (sub BBQ sauce for spice blend listed below) Nothing quite says summer like a fresh corn chowder.

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Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp. Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray. Add your shrimp in a single layer, cooking in shifts if needed. Cook for two minutes, then flip. Cook hot for two more minutes.

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Preheat broiler on the oven. Pat shrimp dry with paper towels. Put the shrimp in a bowl and add the remaining ingredients. Mix well. Spread the shrimp and lemon slices in a single layer on a baking sheet. Place 4-5 inches from the broiler and cook for 3-4 minutes or until the shrimp just turn pink. Remove from the oven and season to taste with.

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In a small bowl combine: honey, soy sauce, ginger, red pepper flake, and garlic. Stir until well combined. Then set aside. Add raw, peeled, deveined, tail on shrimp to a large bowl. Toss with half of your honey soy sauce. Then cover with plasic or a lid and place in the fridge to marinate for 15 - 20 minutes.

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3. Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble. 4. Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often. 5.

Try my macrofriendly shrimp scampi. Easy

Drain, setting aside about 1 cup of the pasta water. In a medium bowl, mix together thawed/cleaned shrimp, olive oil, cajun seasoning, thyme, paprika and cayenne if using. Heat a nonstick skillet over medium-high heat. Add seasoned shrimp and cook for 2 minutes and flip, cooking another 2 minutes or until cooked through.

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Spread into an even layer and roast broccoli for 10 minutes. In a mixing bowl, 1 tablespoon of olive oil, soy sauce, rice vinegar, water, minced garlic, ginger, red pepper flakes, and a pinch of salt and pepper. Whisk with a fork until combined. Toss everything together until the shrimp and broccoli are evenly coated.

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Set aside. Meanwhile, prepare the Pad Thai sauce. In a small bowl, whisk together the lime juice, brown sugar, fish sauce, peanut butter, soy sauce, and cayenne pepper. Set aside. In a wok or a large deep skillet over medium heat, heat the olive oil. Add sliced pepper, mushrooms, onion, and cook until tender, about 5 minutes.