Shrimp and Zucchini Noodles
A light and healthy dish featuring shrimp sautéed with zucchini noodles in a garlic butter sauce.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, spiralized
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup parmesan cheese, grated
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges
Nutrition Facts
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Instructions
Prepare the shrimp: Pat the shrimp dry with paper towels and season with salt and black pepper.
Spiralize the zucchini: Use a spiralizer to turn the zucchinis into noodles. Set aside.
Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Cook the garlic: In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
Add zucchini noodles: Toss the zucchini noodles into the skillet and cook for 2-3 minutes until just tender.
Combine and serve: Return the shrimp to the skillet, toss everything together. Sprinkle with parmesan cheese and garnish with fresh parsley. Serve with lemon wedges.
Chef's Tips
- Fresh Zucchini: Use fresh, firm zucchinis for the best noodle texture.
- Don’t Overcook: Zucchini noodles cook quickly; avoid overcooking to prevent mushiness.
- Extra Flavor: Add a splash of white wine or chicken broth for extra depth.
- Protein Swap: Substitute shrimp with chicken or tofu for a different protein option.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
