Cooking Lucid
Lemon Garlic Butter Shrimp with Zucchini Noodles
A light, healthy, and incredibly quick seafood dish. Plump shrimp are sautéed in a bright lemon garlic butter sauce and tossed with spiralized zucchini for a low-carb, flavorful meal.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4
Ingredients
Step 1 — For the Shrimp and Zoodles
- 2 lbs large shrimp, peeled and deveined
- 3 medium zucchini, spiralized or julienned
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, or use chicken/vegetable broth)
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Red pepper flakes, to taste (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1
Prepare Zucchini Noodles
Spiralize or julienne the zucchini into noodle shapes. Set aside. You can lightly salt them and let them drain in a colander for 10 minutes to remove excess moisture if desired, then pat dry.
- 2
Sauté Garlic and Shrimp
Melt butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant. Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until pink and opaque.
- 3
Add Liquids and Flavor
Pour in the white wine (or broth) and lemon juice. Let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the chopped fresh parsley.
- 4
Add Zucchini Noodles
Add the zucchini noodles to the skillet. Toss gently with tongs to coat them in the sauce. Cook for just 1-2 minutes, until the zucchini noodles are slightly softened but still have a slight bite (al dente). Be careful not to overcook, as they will become mushy.
- 5
Serve
Serve immediately. Taste and adjust seasoning if necessary.
Nutrition per serving: 350 cal · 30g protein · 15g carbs · 20g fat · 4g fiber
