Cooking Lucid
Garlic Butter Shrimp with Zucchini Noodles
A light yet satisfying low-carb meal featuring plump shrimp sautéed in a rich garlic butter sauce, tossed with spiralized zucchini noodles. This quick dish is perfect for a healthy, protein-packed dinner.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup dry white wine or low-sodium chicken broth
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Step 2 — For the Zucchini Noodles
- 4 medium zucchinis, spiralized
- 1 tsp olive oil
- Pinch of salt
Instructions
- 1
Prepare Zucchini Noodles
Spiralize the zucchinis. Toss the zucchini noodles with 1 tsp olive oil and a pinch of salt in a bowl. Set aside.
- 2
Cook Shrimp
Pat the shrimp dry and season with salt and pepper. Heat 2 tbsp olive oil and 1.5 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- 3
Make Sauce
Add the remaining 1.5 tbsp butter to the same skillet. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant. Pour in the white wine or broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 1 minute.
- 4
Combine and Finish
Return the cooked shrimp to the skillet. Add the zucchini noodles and chopped parsley. Toss gently to combine and cook for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Do not overcook.
- 5
Serve
Serve immediately, ensuring each bowl gets a good portion of shrimp and zucchini noodles.
Nutrition per serving: 380 cal · 35g protein · 15g carbs · 22g fat · 4g fiber
