Skinny Shrimp Scampi

I love zucchini! It's great in salads, as noodles or baked with other veggies. While I was shopping at Walmart this week-- yes sometimes I shop at Walmart for my groceries... I can get everything I need in one stop.  Well not this week, they were out of zucchini.  How can you be out of zucchini?  The associate said too many people were trying to be heathy and bought out her supply.

Any who... I make zucchini noodles at least once a week, what was a girl to do.  I went with broccoli slaw instead. I figured I could substitute them.  I came across this recipe on pinterest for Skinny shrimp scampi... um yum! The original recipe came from justataste but I of course adapted it to what I had on hand.

Ingredients: With my changes.
1 lb of shrimp- mine were frozen
3 cloves of garlic- I used the pop out ones.
1 tsp of red pepper flakes- we like spicy foods
2 tbs of oil
1/2 cup of white wine
2 tbs of lemon juice
a sprinkle of capers
1/2 bag of broccoli slaw

Directions: In a large pan cook oil on medium heat for 1 minute.  Add garlic and red pepper flakes stirring constantly for 1 minute.  Add shrimp.  Mine were frozen so they took about 5-8 min to cook.  Stir occasionally.  Once cooked, remove shrimp from pan and set aside.  Add white wine and lemon juice.  I used Angel Food Cupcake wine- it's what I had open. Simmer for 2ish minutes, scraping the bottom with your spoon.

Add in broccoli slaw and cook for 10-15 minutes until soft- (Note: they will never become as soft as zucchini noodles.  However, it is nice to have a little crunch in this meal) Once cooked sprinkle in capers. I love capers so any chance to use them, I do.

Then toss in the shrimp and cook for another minute. Serve immediately.  We enjoyed our meal with orange slices and milk.
Followed by lemon blueberry bread-recipe to come soon.  Enjoy!