Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Pat the shrimp dry with paper towels to ensure a good sear. Season them lightly with salt and pepper. Use a spiralizer to turn your zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler or a mandoline also works well. Place the zoodles on a paper towel and sprinkle with a pinch of salt to draw out excess moisture.
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 2 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
- In the same skillet, add the remaining two tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn. This creates the flavorful base that will coat the noodles.
- Add the zucchini noodles to the skillet with the garlic butter. Toss them gently using tongs for about 2 to 3 minutes. You only want to warm them through and coat them in the sauce. Avoid overcooking, as zucchini releases a lot of water if left on the heat too long.
- Return the cooked shrimp to the skillet. Pour in the lemon juice and add the fresh parsley. Toss everything together one last time to ensure the shrimp are reheated and everything is well-distributed. Taste and add more salt or pepper if needed.
- Cook Time: 20 minutes
- Diet: Low-carb, Keto, Gluten-free