The May/June 2015 issue of EatingWell features this delicious shrimp piccatta with zucchini noodles recipe, which combined together is the perfect Spring and Summer dish to serve. We can't wait to try ...

I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: ...

This recipe incorporates two of the five ingredients we have identified as must-haves for the millennials’ pantry: frozen, peeled and deveined shrimp and rice stick noodles, which require only a ...

This recipe calls for only a few main ingredients that get a fresh and flavorful boost from a homemade lemon-oil marinade. Roasting the zucchini and sweet onion lends another layer of flavor. If you ...

Shrimp, zucchini and mint are a common trio paired with pasta in Italy. This dish lightens that trio up by transforming the zucchini into noodles. 1/4 cup pine nuts (substitute with cashews, ...

Pasta is dressed up with shrimp, zucchini and red bell pepper in this 15-minute meal. The vegetables cook for a couple of minutes in a skillet, white wine is added, and shrimp cooks for a few more ...

I’ve always loved the taste and texture of zucchini pasta, which I made, laboriously, with a vegetable peeler before I bought my spiralizer. Prep goes quickly and the cooking time for spiralized pasta ...

Chicago-based lifestyle blogger and TODAY Food Club member Lauren Nolan of Lake Shore Lady focuses on recipes that are delicious and good for you. She entered our TODAY Food Club stars challenge and ...