Ingredients
12 oz large shrimp, peeled and deveined
4 medium zucchinis, spiralized into noodles
3 tbsp olive oil
5 cloves garlic, minced
1 large lemon, juiced and zested
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/2 tsp red pepper flakes (optional)
3 tbsp grated Parmesan cheese, optional
Instructions
Spiralize the zucchinis into noodles. Set aside.
Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes for 1 minute.
Add the zucchini noodles and sauté for 2-3 minutes until slightly softened but still crisp.
Push noodles to the side of the skillet. Add remaining oil and cook shrimp until pink and opaque, about 3 minutes.
Stir in lemon juice, zest, and parsley. Toss everything together.
Season with salt and pepper. Top with Parmesan cheese if using.
Notes
Use a julienne blade on a spiralizer for spaghetti-like noodles
Add cherry tomatoes or baby spinach for extra nutrients
Store leftovers in an airtight container in the fridge for 2 days
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: One-Pan Sautéing
- Cuisine: Italian-American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 320mg