Lemon Garlic Shrimp with Zucchini Noodles
Ingredients:
- 1 lb Shrimp raw, peeled, and deveined
- 4 Zucchini medium, spiralized
- 1 tbsp Olive Oil
- 4 tbsp Butter
- 4 cloves Garlic minced or pressed
- 1 tsp Italian Seasoning
- 1.5 tbsp Lemon Juice half of lemon
- .25 c Vegetable Broth
- .5 tsp Crushed Red Pepper Flakes
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- .25 c Fresh Parsley rinsed and chopped
Instructions:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in one layer and sprinkle with salt and pepper. Cook for 1-2 minutes while shrimp get pink on one side.
- Add garlic, crushed red pepper flakes, and Italian seasoning. Stir together so that shrimp end up flipped over to cook other side. When shrimp are pink, remove from pan.
- In same pan, add remaining butter, lemon juice, and vegetable broth. Bring to a simmer, about 2-3 minutes, stirring frequently.
- Stir in the zucchini noodles and cook 2-4 minutes or until done. Allow the sauce to reduce a bit if too watery. Add shrimp back to the pan and stir for another minute. Serve with chopped parsley on top.
Nutrition
Calories: 175kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 753mg | Potassium: 568mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg
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