Garlic Butter Shrimp over Zucchini Noodles

A flavorful low-carb shrimp dinner over veggie noodles

This garlic butter shrimp dish paired with tender zucchini noodles offers a delicious low-carb dinner option. It’s packed with flavor, protein, and healthy fats, making it a perfect choice for your low-carb reset rotation.

Ingredients

• 500 g shrimp, peeled and deveined, tails on
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp extra virgin olive oil (divided)
• 4 cloves garlic cloves, finely minced (about 3 tsp)
• 40 g unsalted butter (cut into cubes)
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)
• 4 cups zucchini noodles (spiralized zucchini)
• lemon wedges (for serving)

Instructions

1. In a bowl, toss the shrimp with 1 tablespoon olive oil, kosher salt, and black pepper. Let it rest for 20 minutes to marinate lightly.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Cook half the shrimp for about 45 seconds per side until just cooked through. Remove to a plate and repeat with remaining shrimp using the last tablespoon of olive oil.
3. Return all shrimp to the pan. Add the minced garlic and stir for 30 seconds until fragrant.
4. Pour in the white wine and let it bubble, scraping up any browned bits from the pan. Cook until the wine reduces by half, about 30 seconds.
5. Add the butter cubes and lemon juice, swirling the pan until the butter melts and creates a silky sauce. Stir in chopped parsley.
6. In a separate pan over medium heat, lightly sauté zucchini noodles for 2-3 minutes until just tender but still firm.
7. Serve the garlic butter shrimp atop the warm zucchini noodles, garnished with lemon wedges for squeezing over.

Nutrition

This recipe works out to about 280 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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