Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 medium zucchinis spiralized into noodles
- 2 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup dry white wine optional
- 1 tbsp lemon juice
- 1 tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add the minced garlic and saute until fragrant, about 1 minute. If using, stir in the white wine and simmer for 2 minutes.
- Add the zucchini noodles to the skillet and toss to coat in the garlic butter sauce. Cook for 2-3 minutes until the zoodles are tender but still slightly firm.
- Add the shrimp back to the skillet along with lemon juice and red pepper flakes. Toss to combine and cook for another 1-2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Chef's Tip: Cook the shrimp just until pink and opaque, then pull them out of the pan - they finish cooking again later when tossed back in, and it's easy to overcook them the first time. Keto Swap: traditional pasta is replaced with spiralized zucchini noodles.
Nutrition
Calories: 350kcal | Protein: 25g | Fat: 24g | Fiber: 2g
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