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4 LARGE ZUCCHINI
1-1/2 TBSP OLIVE OIL
1 POUND LARGE SHRIMP (ABOUT 22) PEELED AND DEVEINED
2 CUPS FRESH CORN KERNELS
1-1/2 CUPS FRESH PEAS
½ CUP DRY WHITE WINE
2 TBSP UNSALTED BUTTER
2 TBSP LEMON JUICE
STEP 1:
Create zucchini noodles using a zoodler or vegetable peeler.
STEP 2:
In a deep skillet, warm oil over med-high heat. Season shrimp with salt & pepper and cook, turning often. When pink & cooked through, about 3 min, put shrimp in a wok.
STEP 3:
Add corn and peas and cook 1 min.
STEP 4:
Add zucchini and wine and mix by tossing with tongs until zucchini is crisp-tender, approx. 5-6 min.
STEP 5:
Add butter and continue tossing until all veggies are tender.
STEP 6:
Remove from heat, stir in lemon juice and basil. Season with salt & pepper.
Servings:4
Nutrition per Serving: Calories 230, Total Fat 7.3g, Carbs 22g, Protein 19.9g, Fiber 5g, Sugars 7g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
