Garlic Butter Shrimp with Zucchini Noodles

Shrimp seared in garlic butter with lemon and chili, tossed with zucchini noodles for just long enough to warm them. The whole thing is on the table faster than delivery.

Serves 220 minutes ketolow-carbhigh-proteingluten-free

• ✓Shrimp is a lean, quick-cooking source of protein and selenium.
• ✓Zucchini stands in for pasta and carries the garlic butter just as well.
• ✓Finished with fresh lemon juice and zest, not a jarred sauce.

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Ingredients

• •1 lb / 450 g large shrimp, peeled and deveined
• •3 medium zucchini, spiralized (or 1 lb / 450 g ready-made zucchini noodles)
• •3 tbsp butter
• •4 cloves garlic, sliced
• •½ tsp chili flakes
• •juice and zest of 1 lemon
• •small bunch parsley, chopped
• •salt and black pepper

Method

1. Pat the shrimp very dry; season with salt and pepper.
2. Melt 2 tbsp of the butter in a wide skillet over medium-high. Shrimp in a single layer, 1–2 minutes a side until just pink. Remove.
3. The rest of the butter, the garlic and chili flakes into the pan for one minute — do not let the garlic brown.
4. Zucchini noodles in for 2 minutes only: warmed and glossy, not soft. They water out fast, so stop early.
5. Shrimp back in with the lemon juice, zest and parsley. Toss once and serve immediately.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.