Shrimp and garlic paired with zucchini noodles for a flavorful, low-carb, gluten-free Italian-American main dish.
# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach (optional)
04 - 2 tablespoons chopped fresh parsley
→ Aromatics & Seasonings
05 - 3 cloves garlic, minced
06 - 1/4 teaspoon crushed red pepper flakes (optional)
07 - Salt and freshly ground black pepper, to taste
→ Fats & Liquids
08 - 2 tablespoons olive oil
09 - 2 tablespoons unsalted butter
10 - 1/4 cup dry white wine or chicken broth
11 - Juice of 1 lemon (about 2 tablespoons)
12 - Zest of 1 lemon
# How to Make It:
01 - Pat shrimp dry with paper towels, then season evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side, until just opaque. Transfer shrimp to a plate and set aside.
03 - Reduce heat to medium and add remaining olive oil and butter to the skillet. Add minced garlic and crushed red pepper flakes, sautéing for approximately 30 seconds until aromatic.
04 - Pour in dry white wine or chicken broth and freshly squeezed lemon juice. Simmer gently for 1 to 2 minutes to reduce the liquid slightly.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes, just until noodles are tender but retain a crisp texture.
06 - Return cooked shrimp to the skillet and add baby spinach if desired. Cook for 1 minute until shrimp are heated through and spinach wilts.
07 - Remove skillet from heat. Stir in lemon zest and chopped parsley. Taste and adjust seasoning if required. Serve promptly while warm.
