Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Use a spiralizer to turn your zucchini into noodles. Place the noodles on a paper towel and sprinkle with a tiny pinch of salt to draw out excess moisture. Let them sit for a few minutes while you prep the shrimp, then pat them dry.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes per side until pink and opaque. Remove the shrimp from the pan and set them aside on a plate.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it. Pour in the chicken broth (or wine) and lemon juice. Let the liquid simmer for 1-2 minutes to reduce slightly.
- Add the zucchini noodles to the skillet. Toss them gently with tongs to coat them in the garlic butter sauce. Cook for only 2-3 minutes. You want them to be tender but still have a slight “al dente” crunch. Do not overcook them, or they will release too much water.
- Add the cooked shrimp back into the skillet with the zucchini. Toss everything together for 1 minute to reheat the shrimp. Remove from heat and garnish with fresh parsley and grated Parmesan cheese. Serve immediately.
- Cook Time: 25 minutes
- Diet: low-carb, keto