Gently fry 3 cloves of garlic with 1 tbsp of butter and a bit of olive oli. Add the shrimp to the frying pan and fry it until collor changes both sides (all the shrimp needs to toch the bottom of the pan). Reserve the shrimp in a separate bowl and ad 1 lemon juice. In the same frying pan where the shrimp was cooked, ad the rest of the butter, garlic, olive oil and the zucchini. Fry it gently for about 5 minutes stiring it all the time. Add the shrimp to the frying pan again and blend it well. Serve immediately with pesto sauce and parmesan.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 351 (68%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 188mg||58 %|
|Sodium 255.2mg||9 %|
|Potassium 1269.1mg||33 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.2g|
|Protein 28.5g||41 %|
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Calories per serving: 516
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