Description
A quick, low-carb weeknight dinner featuring spiralized zucchini tossed in a rich garlic butter sauce with seared shrimp. Ready in just 15 minutes with minimal cleanup.
Ingredients
Scale
- 2 large medium zucchini (about 600g)
- 1 teaspoon coarse sea salt
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 large lemon
- 1/4 cup fresh parsley, chopped
- Black pepper, to taste
- 1/4 cup Parmesan cheese, grated (optional)
Instructions
- Wash zucchinis and trim ends. Spiralize into noodles or cut into ribbons.
- Place zucchini noodles in a colander, sprinkle with coarse sea salt, and toss to coat. Let sit for 10 minutes to draw out moisture.
- Rinse zucchini noodles briefly under cold water to remove excess salt, then pat dry thoroughly with paper towels or a clean kitchen towel.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add butter to the same skillet and let melt. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
- Add dried zucchini noodles to the skillet and toss to coat in the garlic butter. Cook for 3-4 minutes, tossing frequently, until warm and slightly tender (al dente). Add a splash of lemon juice.
- Return shrimp to the skillet and toss gently for 30 seconds to heat through.
- Remove from heat. Squeeze juice of half a lemon over the top and zest the remaining half directly into the pan. Stir in chopped parsley.
- Serve immediately in shallow bowls, topped with extra black pepper, red pepper flakes, and Parmesan cheese if desired.
Notes
Salting and draining the zucchini is crucial to prevent a watery dish. Do not overcook the shrimp as they will become rubbery. Use fresh garlic for the best flavor. This dish does not freeze well; the zucchini will become mushy upon thawing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate per serving
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: zucchini noodles, garlic butter shrimp, low carb, healthy dinner, 15 minute meals, keto friendly, gluten free, weeknight dinner