It’s the start of a new year and I, for one, am ready to be through the holidays.  Not that I don’t love them, I do… maybe a little too much.  Turkey, ham, potatoes (both mashed and sweet), stuffing, casseroles… pies, cookies, bread pudding, homemade candies and chocolates… and then the days and days of leftovers… we stuff our faces with abandon at the holidays and (try to) do so with little regret.  That’s because, as many of us know, the start of the new year means getting back to “normal” and doing our best to do our best.  That means we start paying attention to the things we stuff in our faces and are considerably more discriminating in our choices.  With that in mind, this Shrimp Scampi with Zoodles recipe will give you the satisfaction of knowing you’re eating a healthy meal, but without totally giving up on the indulgent flavors of the holidays.  As an added bonus, it’s easily adjustable to suit just yourself or a whole family.

Here’s what you’ll need (for one serving):

• 1 T. unsalted butter
• 4 oz. raw shrimp, shelled and deveined (I used “small” frozen, fully-cleaned tail-off shrimp.  Use whatever size you like, just be sure to clean them and remove the tails)
• 1 zucchini (about 8-10 inches long with a 2-inch diameter). I’ve used a Vegetti to cut my zucchini into noodles, but if you don’t have a similar contraption, thinly-sliced coins or half-moons will work just as well.
• 1 t. minced garlic
• Pinch of red pepper flake (optional)
• 2 T. chicken broth or water
• Juice of half a lemon (about 2 T.)
• 2 T. grated parmesan
• 1 T. fresh parsley, chopped (optional)

First, heat a 10-inch skillet over medium heat.  Melt the butter and add the shrimp, garlic, and red pepper flakes.  Stir them occasionally and look for your shrimp to become opaque and light pink; don’t walk away, they can overcook quickly.  I used small shrimp and they were ready in just about 3 minutes.

Next, add the zucchini, chicken broth, and lemon juice.  Turn the heat up a little to get the liquid simmering and continually toss the zucchini in the sauce for about 2 minutes.

Sprinkle in the Parmesan cheese and parsley, give it all one last toss and serve immediately.