Description
A light and flavorful zucchini pasta dish with succulent lemon garlic shrimp, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 8 oz shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes.
- Stir in the heavy cream or coconut milk, lemon juice, and lemon zest.
- Add the spiralized zucchini and toss to coat. Cook for another 2-3 minutes until zucchini is tender but still crisp.
- Serve immediately, garnished with fresh parsley.
Notes
For a spicy kick, add red pepper flakes when cooking the shrimp. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg