Name: Lemon garlic shrimp zucchini pasta
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 10 oz shrimp, peeled, deveined, and patted dry; 2 medium zucchinis, spiralized into noodles; 2 cloves garlic, minced; 1 tbsp salted butter; 1 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

405 calories

Protein: 49g; 47% of calories
Carbs: 18g; 17% of calories
Fat: 16g; 35% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Melt half the butter in a 12-inch nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with half the salt. Cook for 2 minutes, flip, and cook for 1 to 2 minutes more until the shrimp are pink, opaque, and flake easily. Remove the shrimp from the pan and set aside. Done when opaque and flakes easily, 145°F.
In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes. Cook for 1 minute until the garlic is fragrant but not browned.
Add the spiralized zucchini noodles and the remaining salt to the skillet. Sauté for 2 to 3 minutes, tossing often, until the noodles are just tender but still have a slight bite.
Return the cooked shrimp to the skillet. Add the lemon zest, lemon juice, and chopped parsley. Toss everything together for 1 minute to warm through and coat the noodles in the pan sauce.

Nutrition

Ingredients

Instructions

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