Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

Delight in a vibrant plate of succulent shrimp bathed in a zesty lemon-garlic butter sauce, perfectly paired with fresh herb-infused zucchini noodles. This clean and flavorful dish strikes a beautiful balance between lean protein and crisp, garden-fresh veggies, promising a burst of summer in every bite.

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NUTRITION

313kcal
Protein
37.9g
Fat
15.8g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (peeled and deveined)

2 medium Zucchini

1 tablespoon Unsalted Butter

2 cloves Garlic

2 tablespoons Lemon Juice

2 tablespoons Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the shrimp and pat them dry. Season lightly with salt and pepper.

  • 2

    Using a spiralizer, turn the zucchinis into noodles; if unavailable, use a vegetable peeler to create thin ribbons.

  • 3

    In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the shrimp to the skillet and cook for approximately 2-3 minutes on each side until they turn pink and opaque.

  • 5

    Pour in the lemon juice and toss in the zucchini noodles, cooking for 1-2 minutes until the noodles are just tender.

  • 6

    Remove from heat and sprinkle fresh chopped parsley over the dish. Adjust salt and pepper if needed before serving.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

Delight in a vibrant plate of succulent shrimp bathed in a zesty lemon-garlic butter sauce, perfectly paired with fresh herb-infused zucchini noodles. This clean and flavorful dish strikes a beautiful balance between lean protein and crisp, garden-fresh veggies, promising a burst of summer in every bite.

NUTRITION

313kcal
Protein
37.9g
Fat
15.8g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (peeled and deveined)

2 medium Zucchini

1 tablespoon Unsalted Butter

2 cloves Garlic

2 tablespoons Lemon Juice

2 tablespoons Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the shrimp and pat them dry. Season lightly with salt and pepper.

  • 2

    Using a spiralizer, turn the zucchinis into noodles; if unavailable, use a vegetable peeler to create thin ribbons.

  • 3

    In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the shrimp to the skillet and cook for approximately 2-3 minutes on each side until they turn pink and opaque.

  • 5

    Pour in the lemon juice and toss in the zucchini noodles, cooking for 1-2 minutes until the noodles are just tender.

  • 6

    Remove from heat and sprinkle fresh chopped parsley over the dish. Adjust salt and pepper if needed before serving.