Figo September 4th

(serves 4)

-1.5 lbs of wild caught large/jumbo shrimp (thawed, shelled, deveined)
-2 T unsalted butter
-2 T extra virgin olive oil plus more for drizzling
-2 cloves of garlic
-1/2 C dry white wine
-1 tsp red pepper flakes (optional)
-2 T fresh chopped parsley
-fresh cracked pepper & sea salt
-4 C Zoodles (use a spiralizer or cut into thin strips by hand)
-fresh Parmigiano Reggiano for serving

In a large pan, melt butter & EVOO. Add garlic and sautee on a low-medium heat, watching closely for 1-2 minutes. Don’t let it burn! Add the shrimp and cook on a medium heat for 2-3 minutes until firm. Deglaze the pan with white wine and burn off alcohol. Add red pepper flakes, parsley, and salt/pepper to taste in the sauce. Add zoodles. Toss to coat in the sauce for 1-2 minutes. Serve with freshly grated Parmigiano Reggiano! Buon appetito!

STROLLER SET (complete 3 sets during your walk)
10 squat stroller rows
10 sit ups
10 bulgarian split squats on each leg

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