Shrimp, zucchini noodles, and garlic unite for a fresh, low-carb, gluten-free main flavored with lemon and herbs.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach (optional)
04 - 2 tablespoons chopped fresh parsley
→ Aromatics & Seasonings
05 - 3 cloves garlic, minced
06 - 1/4 teaspoon crushed red pepper flakes (optional)
07 - Salt and freshly ground black pepper, to taste
→ Fats & Liquids
08 - 2 tablespoons olive oil
09 - 2 tablespoons unsalted butter
10 - 1/4 cup dry white wine or chicken broth
11 - Juice of 1 lemon (about 2 tablespoons)
12 - Zest of 1 lemon
# Directions:
01 - Pat shrimp dry with paper towels and season evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side, until just opaque. Transfer shrimp to a plate.
03 - Reduce skillet heat to medium. Add remaining olive oil and butter, then stir in minced garlic and crushed red pepper flakes. Sauté for 30 seconds until aromatic.
04 - Pour in dry white wine or chicken broth along with lemon juice. Simmer 1–2 minutes to slightly reduce the liquid.
05 - Add spiralized zucchini noodles to the skillet. Toss gently for 2–3 minutes until noodles are just tender but retain a crisp texture.
06 - Return cooked shrimp and add spinach, if using. Cook for 1 minute, stirring, until shrimp are reheated and spinach is wilted.
07 - Remove skillet from heat. Stir in lemon zest and chopped parsley. Taste and adjust seasoning as needed. Serve immediately.
