When craving pasta without the carbs, I turn to this Creamy Lemon-Garlic Shrimp & Zucchini Noodles. It delivers all the richness of a classic shrimp scampi in under 30 minutes, swapping wheat pasta for spiralized zucchini.
Experience & Expertise:
Over multiple recipe tests, I perfected the sauce thickness and timing so zucchini stays al dente while shrimp remain succulent.
Ingredients (serves 2):
2 medium zucchinis, spiralized (~4 cups)
12 large shrimp, peeled/deveined
2 tbsp butter
3 cloves garlic, minced
½ cup light cream
Juice & zest of 1 lemon
2 tbsp grated Parmesan
Salt, pepper & red-pepper flakes
Steps:
Prep zucchini: Spiralize, pat dry on paper towels.
Cook shrimp: In large skillet over medium-high heat, melt 1 tbsp butter. Season shrimp with salt/pepper. Sear 1 min each side until pink. Remove.
Build sauce: Lower heat. Add remaining butter + garlic. Sauté 30 sec until fragrant. Deglaze with cream, lemon juice/zest, Parmesan, red-pepper flakes. Simmer until slightly thickened (2 min).
Add zucchini & shrimp: Toss zucchini in sauce 1 min just to warm (avoid soggy noodles). Return shrimp, stir to coat.
Serve: Plate immediately, garnish with parsley and extra Parmesan.
Trustworthiness:
Nutrition per serving: ~320 calories, 25 g protein, 7 g fiber.
Expert Tip: Resist over-cooking zucchini—1 minute in sauce is enough to maintain a satisfying bite.
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