Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, spiralized into noodles
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1/4 cup chicken broth
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Execution
Prepare the Zucchini Noodles: Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set them aside.
Cook the Shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
Sauté the Garlic: In the same skillet, add the remaining butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, until the garlic is fragrant and golden.
Make the Sauce: Pour in the chicken broth and lemon juice. Stir to combine, scraping up any bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to reduce slightly.
Combine the Zucchini Noodles: Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes, until the noodles are tender but still firm (al dente).
Finish the Dish: Add the cooked shrimp back into the skillet. Stir in the grated Parmesan cheese, and toss everything together until well combined.
Serve: Divide the shrimp and zucchini noodles between two plates. Garnish with freshly chopped parsley and serve immediately.
Additional tips
- If you want more flavor, add a pinch of Italian seasoning or fresh basil to the sauce.
- For a richer taste, you can substitute the chicken broth with heavy cream for a creamy garlic butter sauce.
- You can also serve this dish with a side of cauliflower rice to complete the meal.
