Shrimps with lemon-garlic butter and zucchini noodles - SO TASTY! This delicious shrimp recipe with healthy zucchini noodles is a fantastic all-over meal for dinner. The aroma and flavor of the lemon and garlic butter sauce are really the best! This easy shrimp recipe is low in carbohydrates, paleo, keto and gluten free. Enjoy it for a light lunch, dinner or even a meal prep.
1 pound (450 g) of raw medium shrimps, peeled and deveined.
1/4 cup (60 mL) chicken broth or vegetable (or white wine).
Hot sauce of your choice.
Salt and pepper crushed fresh, to taste.
1/4 cup chopped fresh parsley, for garnish.
To prepare this lemon butter-garlic shrimp recipe with zucchini noodles: Wash and cut the zucchini ends. Make zucchini pasta using a spiralizer or julienne peeler and set aside.
Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook the shrimp for one minute without stirring, so that the bottom of the shrimp is slightly browned.
Add the chopped garlic, Italian seasoning and red pepper flakes, then stir the shrimp for a minute or two to cook shrimp on the other side. Transfer the grilled shrimp to a shallow dish.
In the same saucepan, add the remaining butter, lemon juice, chicken or vegetable broth and hot sauce. Simmer the sauce for 2-3 minutes, stirring regularly.
Incor the zucchini noodles and cook until completely cooked, about 2 minutes, stirring regularly. Reduce the sauce slightly if it is too liquid. Add the grilled shrimp to the pan and stir for a minute. Immediately serve shrimp zucchini noodles with lemon slices, parsley and pepper. Enjoy!
Notes :Sometimes zucchini noodles tend to make water a bit during cooking. So you can sprinkle zucchini pasta with salt and let it sit in a colander while cooking shrimp. Press with your hands to remove excess water. then rinse and drain well before adding to the pan.