Dietician Donna Webb shares this healthy, quick and easy week-night recipe using real ingredients


Prep 15 min 

Cook 15 min 

Total 30 min 

2  summer squash or zucchini
1⁄2 cup cherry tomatoes
2-3 tablespoons extra virgin olive oil
2 tablespoons garlic, crushed
1 pinch red pepper flakes
1 lb shrimp  shelled and deveined
1 tablespoon lemon juice
1⁄3  cup dry white wine  or broth
3 tablespoons butter

Put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic.
Add red pepper flakes.
Raise the heat to medium high.
Add shrimp and season with a little salt.
Cook until shrimp is almost done.
Add wine, cook until alcohol is burned off, about 1 minute.
Add the lemon juice and butter to finish.
Garnish with parsley.

Nutrition Facts Per Serving
Calories: 275
Fat:  12 g
Cholesterol: 90 mg
Sodium: 728 mg
Sugar: 0.7 g
Carbohydrate: 5.2 g
Fiber: 4 gms
Protein: 31.4 g