Shrimp & Zucchini

12  ounces		shrimp peeled and deveined
3/4  lb.		2 small zucchini, about
1  teaspoon		olive oil, divided
2		cloves garlic,s minced
1/4  teaspoon		tsp. dried oregano
1/4  cup		tsp. chili flakes
1/3  tablespoon		C. heavy cream
2  tablespoons		T. pesto or Salsa

Tip: For nutritional information on all the ingredients in Shrimp & Zucchini just click on each ingredient name. Then adjust the serving size for any Shrimp & Zucchini ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut zucchini in half and then into 1/2" slices
Season shrimp with sal & pepper
Heat half of the olive oil in a skillet. Add shrimp and cook just until pin and almost cooked through. Remove from the pan and set aside.
Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
Add cream and pesto or salsa, simmer 1 minute. Stir in shrimp ( and any juices on the plate) and cook until heated through. Garnish with parmesan cheese if desired.