Garlic Butter Shrimp Zucchini Noodles
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Super skinny, super low carb zucchini noodles recipe! Made in less than 30 minutes! It’s so flavorful, you won’t even miss the pasta here!
Who’s ready for that summer diet?
Yeah, me neither. My wedding diet went out the window months ago so I probably won’t get around to that summer diet either.
But, I can definitely incorporate some zucchini noodles here instead of that carb-loaded pasta without compromising any kind of taste or flavor.
Really.
I mean, hello, it’s low-carb goodness! And we have garlicky, buttery zucchini noodles topped with the most perfect pan-seared lemon garlic shrimp.
So no, we’re not calling this diet food. It’s just super skinny and super buttery and super quick with the shortest ingredient list of all.
Garlic Butter Shrimp Zucchini Noodles
Ingredients
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced and divided
- 1 pound 3 medium-sized zucchini, spiralized*
- Kosher salt and freshly ground black pepper, to taste
- 1 shallot, minced
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.
- Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
- Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.
- Serve immediately with zucchini noodles.
Notes
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