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Garlic Butter Shrimp with Zucchini Noodles

Garlic Butter Shrimp with Zucchini Noodles
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This flavorful dish combines succulent shrimp sautéed in a rich garlic butter sauce, served over tender zucchini noodles. It’s a delightful low-carb alternative to traditional pasta, offering a satisfying meal that’s both healthy and delicious.

 

Ingredients

*For the Shrimp and Zucchini Noodles:*

– 3-4 medium zucchinis, spiralized into noodles

– 1 pound medium shrimp, peeled and deveined

– 1 tablespoon olive oil

– 2 tablespoons unsalted butter

– 3-4 cloves garlic, minced

– 1 teaspoon Italian seasoning (optional)

– 1/4 teaspoon red pepper flakes (optional)

– Salt and freshly ground black pepper, to taste

– Freshly grated Parmesan cheese, for garnish (optional)

– Chopped fresh parsley, for garnish (optional)

*For the Lemon-Garlic Butter Sauce:*

– 2 tablespoons unsalted butter

– 2 cloves garlic, minced

– Juice of 1/2 lemon

– 1/4 cup chicken or vegetable broth (or white wine)

– Pinch of red pepper flakes (optional)

– Salt and freshly ground black pepper, to taste

Instructions

1. **Prepare the Zucchini Noodles:** Using a spiralizer, create zucchini noodles (zoodles) from the zucchinis. Pat them dry with paper towels to remove excess moisture. Set aside.

 

2. **Cook the Shrimp:** Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes without stirring. Then, add minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for another 1-2 minutes, until the shrimp turn pink and are cooked through. Transfer the shrimp to a plate and set aside.

 

3. **Prepare the Sauce:** In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in lemon juice, chicken broth (or white wine), and a pinch of red pepper flakes. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the sauce to reduce slightly.

 

4. **Cook the Zucchini Noodles:** Add the zucchini noodles to the skillet with the sauce. Season with salt and pepper. Toss the noodles in the sauce and cook for 2-3 minutes, just until tender but still al dente. Be careful not to overcook, as they can become mushy.

 

5. **Combine and Serve:** Return the cooked shrimp to the skillet, tossing them with the zucchini noodles and sauce. Cook for an additional 1-2 minutes to heat through. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve immediately.

 

Notes

– To spiralize the zucchini, use a spiralizer or julienne peeler. If you don’t have these tools, you can use a regular vegetable peeler to create thin ribbons.

– For a spicier kick, increase the amount of red pepper flakes.

– If you prefer a creamier sauce, consider adding a splash of heavy cream along with the broth.

– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the zucchini noodles from becoming too soft.

 

Nutrition

Find it online: https://www.cookflash.com/garlic-butter-shrimp-with-zucchini-noodles/