Description
Quick and easy low-carb shrimp scampi with zucchini noodles.
Ingredients
Scale
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth
- Juice of ½ lemon
- ¼ cup unsalted butter cut into pieces
- ¼ cup fresh parsley chopped
- 3 medium zucchini spiraled into noodles
- Salt and black pepper to taste
Instructions
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Add garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in white wine (or broth) and lemon juice. Bring to a simmer and scrape up any browned bits from the bottom of the skillet.
- Reduce heat to low and whisk in the butter one piece at a time until the sauce is emulsified.
- Stir in fresh parsley.
- Add the zucchini noodles to the skillet and toss gently with the sauce. Cook for 1-2 minutes until the zucchini is slightly softened but still has a bite.
- Return the cooked shrimp to the skillet and toss with the zucchini noodles and sauce.
- Serve immediately.
Notes
- Do not overcook the shrimp; they cook quickly.
- Avoid overcooking the zucchini noodles; they can become watery.
- Adjust the amount of garlic and lemon juice to your preference.
- You can add red pepper flakes for a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg