Garlicky Shrimp, Leeks and Prosciutto with Butternut Squash Noodles Recipe
This easy to prepare flavorful dish can be made in one large fry pan and it is low in carbs, grain-free, gluten-free and can easily be made paleo or Whole30. For Paleo and Whole30, use chicken broth instead of wine and omit the Parmesan!
Serves: 8
Weight Watchers Smart Points: 7 SP (4SP if you omit the prosciutto and Parmesan)
Ingredients
- 3 pounds of raw shrimp, peeled and de-veined
- 3 tablespoons of olive oil
- 10 ounces of fresh baby spinach
- 1/2 C of Parmesan cheese
- 1/3 pound of prosciutto de Parma – chopped (you can substitute ham)
- 3 pounds of butternut squash- spiralized (you can substitute summer squash or zucchini but butternut squash is ideal for this recipe)
- 6 cloves of garlic – pressed
- 3 leeks – washed and chopped, white and light green parts only
- 1/2 cup of dry white wine or chicken broth
- Juice from one lemon
- Salt and pepper to taste
Instructions
- In a large skillet on medium heat, sauté the prosciutto broken into pieces until crispy: remove from pan and place in a large bowl
- In the same pan add garlic and leeks in 2 tbsp of oil and sauté until leeks are wilted, about five minutes
- Add the spinach and cook until just wilted
- Add shrimp and sauté for 2 minutes, turning shrimp
- Add white wine or chicken broth and cook for another 2 to 3 minutes until wine has been reduced by half; Pour into bowl with prosciutto
- Add remaining tablespoon of olive oil to the pan and sauté butternut squash noodles until cooked through, about 6 minutes (you may need to do this in two batches)
- Add shrimp, leeks, garlic, spinach, prosciutto and wine to the noodles
- Turn off heat and add Parmesan, lemon juice and salt and pepper to taste
Enjoy!
Garlicky Shrimp, Leeks and Prosciutto with Butternut Squash Noodles