Lemony Shrimp With Garlic Butter and Zucchini Zoodles
This buttery Garlic Lemon Shrimp with Zucchini Noodles is a modern twist on a classic flavor pairing and contains just a handful of ingredients. It's the ultimate easy one-pan weeknight dinner. Plus it's low-carb and gluten-free. Rejoice - you don't even have to use a cutting board as there's no chopping required!
2poundsZucchini noodles - store bought or homemade. If spiralizing at home this is around 4 medium zucchinis
Fresh Basil - optional
Instructions
Season the shrimp with sea salt and pepper.
Melt the butter in a medium skillet. Sauté the shrimp on a medium heat for around 2-3 minutes, stirring gently, until they turn opaque (which means they're cooked).
Gently stir in the crushed garlic and lemon juice.
Remove the shrimp from pan and reserve on a plate. Cover to keep warm.
Cook the cherry tomatoes in same pan, also on a medium heat, for around 5 minutes until they are starting to burst open.
Remove the tomatoes to the same plate as the shrimp.
Cook the zoodles in the same pan on a medium heat for around 2 minutes.
Place the shrimp and tomatoes back in the pan to re-heat for a minute.
Taste and season - add more lemon juice, salt, pepper or butter if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.