Sip, Scroll, and Learn
(Midlife Edition)

Serves: 2
Prep Time: 10 minutes
Cook Time: 8 minutes

A bright, protein-rich dish that feels indulgent but stays light. Perfect for days when you want something fast, flavorful, and metabolism-friendly.

Ingredients

• 8 oz raw shrimp, peeled and deveined
• 2 medium zucchinis, spiralized (about 3 cups zoodles)
• 2 tsp olive oil
• 1½ tbsp pesto
• 1 tbsp plain nonfat Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• 1 tbsp grated Parmesan (optional)

Directions:

1. Cook the Shrimp:
   Heat 1 tsp olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink. Remove and set aside.
2. Sauté Zoodles:
   Add remaining olive oil and garlic to the pan. Sauté 30 seconds, then add zoodles. Cook 1–2 minutes until just tender.
3. Add Sauce:
   Stir in pesto, Greek yogurt, and lemon juice; toss until lightly coated.
4. Combine & Serve:
   Return shrimp to the skillet, mix well, and serve with Parmesan if desired.

Nutrition (Approx. per serving)

• Calories: 210-250
• Protein: 20-25 g
• Fat: 10-12 g
• Carbs: 9-11 g
• Fiber: 1-3 g