I have fond memories of going to our favorite local Italian restaurant as a kid and loving, like seriously loving, the shrimp scampi they served. Unfortunately for my parents, we basically refused to order from the kids menu growing up. While my cousins ordered plain spaghetti or more likely a side of mashed potatoes, my parents watched in shock as we ordered seafood or steak, and I always ordered their shrimp scampi. It was buttery and garlicky and delicious.
So when I wanted to recreate a lower calorie and lower carb version at home, I used that dish as inspiration. It had to have butter, lots of shrimp, lots of garlic, and some Parmesan to finish things off. I used zucchini noodles since they pair well with the flavors and add great color but spaghetti squash would work as well.
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