Shrimp is a great protein to enjoy on a low-carb diet. This oh-so-easy Garlic Butter Shrimp with Zoodles is fancy enough for guests but fast enough for every day!
This one-pot, low-carb shrimp recipe from our sister website, Living Well Spending Less, is big on flavor and, best of all, comes together in less than 20 minutes from start to finish.
INGREDIENTS:
- 2 lbs. raw shrimp, peeled and deveined
- 2 tbsp. olive oil
- 8 tbsp. butter, divided
- 2 tsp. Italian seasoning
- 2 tsp. garlic, minced
- ½ c. chicken stock
- 8 c. fresh, raw zucchini noodles
- 1 fresh lemon, cut into wedges
- salt and pepper to taste
STEP 1: Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add the shrimp to the pan in one layer and sauté for 1 minute without stirring.
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STEP 2: Add the Italian seasoning and minced garlic to the pan and stir the shrimp. Continue to sauté the shrimp until fully cooked, about 2 more minutes.
STEP 3: Remove the shrimp from the pan and place on a plate; set aside.
STEP 4: Add the remaining butter and the chicken stock to the juices already in the pan.
STEP 5: Add the zucchini noodles and sauté for about 2-3 minutes, stirring often, until just beginning to soften.
STEP 6: Add the cooked shrimp back to the pan and stir together with the zoodles. Add a squeeze of lemon and serve the shrimp and zoodles hot with extra wedges of lemon.
EASY GARLIC BUTTER SHRIMP WITH ZOODLES
Equipment
- spiralizer
Ingredients
- 2 lbs. raw shrimp peeled and deveined
- 2 tbsp. olive oil
- 8 tbsp butter divided
- 2 tsp. Italian seasoning
- 2 tsp. minced garlic
- ½ c. chicken stock
- 8 c. fresh raw zucchini noodles
- 1 fresh lemon cut into wedges
- salt and pepper to taste
Instructions
- Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add the shrimp to the pan in one layer and sauté for 1 minute without stirring.
- Add the Italian seasoning and minced garlic to the pan and stir the shrimp. Continue to sauté the shrimp until fully cooked, about 2 more minutes.
- Remove the shrimp from the pan and place on a plate; set aside.
- Add the remaining butter and the chicken stock to the juices already in the pan.
- Add the zucchini noodles and sauté for about 2-3 minutes, stirring often, until just beginning to soften.
- Add the cooked shrimp back to the pan and stir together with the zoodles. Add a squeeze of lemon and serve the shrimp and zoodles hot with extra wedges of lemon.
Nutrition
PIN FOR LATER
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