Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup chicken broth
- Juice of half a lemon
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside on a plate.
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 to 60 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the chicken broth, lemon juice, and red pepper flakes. Let the mixture simmer for about 2 minutes. This allow the liquid to reduce slightly and the flavors to meld together into a light, savory sauce.
- Add the spiralized zucchini noodles to the skillet. Use tongs to toss the noodles in the garlic butter sauce. Cook for only 2 to 3 minutes. You want the noodles to be slightly softened but still have a bit of a “crunch” to them.
- Return the cooked shrimp to the skillet and toss everything together one last time to ensure the shrimp are reheated and coated in sauce. Taste and add more salt or pepper if needed. Remove from heat, garnish with fresh parsley, and serve immediately.
- Cook Time: 20 minutes
- Diet: Low-Carb, Gluten-Free, Keto