Ingredients
Nutrition per serving
- Calories
- 390
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 21 g
- Saturated fat
- 6 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 560 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat 1 tbsp oil in a large skillet over medium-high heat. Season the shrimp with the salt and cook until just pink, about 1 minute per side. Move to a plate.
Lower the heat to medium. Add the remaining oil, the garlic and pepper flakes and cook until the garlic is pale golden.
Pour in the wine and bubble until reduced by half, then stir in the butter, lemon zest and juice.
Add the zucchini noodles and toss for 2 minutes until just tender but still with some bite. Return the shrimp, add the parsley and toss. Serve with parmesan.
Tips
- Cook the zucchini noodles briefly; any longer and they release water and turn soft.
- Pat store-bought zucchini noodles dry with paper towels before cooking.
- For a non-low-carb version, toss half zucchini noodles and half linguine.
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Gear that helps
- Spiralizer Turns zucchini into noodles in a minute.
- Kitchen tongs For turning anything in a hot pan.
- Microplane zester Fine zest and grated garlic or Parmesan.
- Citrus squeezer Every drop of juice, no seeds.
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