Arugula Shrimp Over Spiraled Zucchini



  • 2 cups spiraled zucchini
  • 1 pound large shrimp, peeled and deveined
  • 3 cups baby leaf arugula, torn into pieces
  • 1/4 cup diced shallots
  • 1 tbsp minced garlic
  • 1/4 teaspoon crushed dried red pepper flakes
  • 1/4 cup olive oil
  • 1 cup dry white wine
  • a pinch of sea salt


  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, shallots, and red pepper flakes, and sauté for 2 minutes.
  • Add the white wine, and allow to simmer for 5 minutes.
  • Add the shrimp and cook, stirring, for 2 minutes, or until the shrimp are pink.
  • Heat the spiraled zucchini in a large bowl in the microwave for 1 minute.
  • Drain the excess water from the bow.
  • Add the zucchini and the arugula to the skillet and toss.
  • Serve and enjoy!


Portions: Women: 3-3.5 oz. shrimp with 1 cup of spiraled zucchini

Men: 6-6.5 oz. shrimp with 1 cup of spiraled zucchini

(You may add a large salad to this meal and use it as a Meal 4 option on the Remedy Recipes Book format.)

This is a delicious dinner for Fridays during LENT. Enjoy the variety of flavor in this tasty dish!

Have an amazing Spring, everyone! The Best Is Yet To Come!!!