Garlic Butter Shrimp with Zoodles
Don't you just love a fast, delicious dinner that is also good for you? Using zoodles instead of pasta means this dish is naturally gluten-free and totally keto friendly.
Ingredients
- 1 lb. raw shrimp peeled and deveined
- 1 tbsp. olive oil
- 4 tbsp. butter divided
- 1 tsp. Italian seasoning
- 3 cloves garlic minced
- ¼ c. chicken stock
- 6 c. fresh, raw zucchini noodles
- 1 fresh lemon cut into wedges
- salt & pepper to taste
Instructions
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Melt 2 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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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.
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Add the remaining 2 tablespoons of butter and the chicken stock to the juices already in the pan. Add the zucchini noodles and sauté for about 2 minutes, stirring often, until just beginning to soften.
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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.
Recipe Notes
7 grams carbs
16 grams Fat
30 grams protein
152 of sodium
5 grams sugar
The program we used did not calculate the fiber.