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Simply Organic Parsley -- 0.26 oz

Simply Organic Parsley
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Simply Organic Parsley -- 0.26 oz

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Simply Organic Parsley Description

USDA Organic

With a bright green color and a mild, fresh flavor, Parsley is a must-have for the pantry.
Use it to flavor soups, vegetables, sauces, dressings, eggs and any potato dishes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 0.25 Teaspoon
Servings per Container: Approx 37
Amount Per Serving% Daily Value
Total Fat0 g0%
  Trans Fat0 g*
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g*
There are no declarable nutrients in 1/4 tsp. serving.0%
*Daily value not established.
Other Ingredients: Organic parsley.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Garlic Shrimp and Zoodles Skinny Scampi

Zucchini noodles, aka zoodles, are a fresh, colorful and fun work-around to the gluten and carbs in traditional pasta. This garlic shrimp dish also ditches butter in favor of olive oil, and it’s bursting with flavor with its healthy mix of Italian spices. For a hint of cheesy-ness, try sprinkling on a little vegan Parmesan. It’s a quick, protein-packed and thoroughly satisfying skinny twist on scampi. Tips to avoid soggy zoodles: Keep the skin on your zucchini when spiralizing, and pat the zoodles dry with paper towels. Don’t overcook! Zucchini noodles cook quickly, taking just 2 to 3 minutes to warm up in a hot pan. Zoodles should be cooked al dente – just like pasta.Easy Zucchini Noodles with Shrimp & Cherry Tomatoes in Skillet on Wood Counter |

Garlic Shrimp and Zoodles Skinny Scampi

  • 1 lb. zucchini noodles (approx. 3 zucchini, spiralized)
  • 1 lb. large raw shrimp (peeled and deveined)
  • ½ lb. cherry tomatoes (halved)
  • 3 Tbsp. olive oil
  • 3-4 tsp. minced garlic
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1/4 tsp. red pepper flakes
  • Salt to taste
  • Pepper to taste
  1. In bowl, combine basil, oregano, parsley, rosemary, thyme and red pepper flakes. Add shrimp and toss to coat.
  2. In large cast iron skillet over medium-high heat, heat 1 Tbsp. oil and sauté garlic until fragrant. Add shrimp and spices, season with salt and pepper and cook for 1 minute per side or until pink. Remove shrimp and set aside.
  3. Add 2 Tbsp. oil to pan along with zucchini and tomatoes; season with salt and pepper and cook for 2-3 minutes, or until tender. Remove from heat.
  4. Return cooked shrimp to pan and mix together.

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