Zucchini Noodles and Garlic Shrimp

MAKES 4 SERVINGS

You won’t even miss traditional pasta in this flavorful recipe, which swaps in zucchini noodles for a low-carb, gluten-free version of a Mediterranean pasta dish. With savory shrimp, zesty lemon, crisp white wine, and sweet, spiraled zucchini, it’s the perfect dish to serve your loved ones who may have a sensitivity to grains.

INGREDIENTS

4 tablespoons extra-virgin olive oil, divided
1 pound shrimp, peeled and deveined
½ tablespoon salt
1 teaspoon pepper
4 garlic cloves, minced
Juice of 1 lemon
Zest of 1 lemon
¼ cup white wine
½ teaspoon crushed red pepper flakes
4 medium zucchinis, ends trimmed and spiralized
¼ cup chopped parsley

INSTRUCTIONS

1. Heat 2 tablespoons of the olive oil in a skillet set over medium-high heat. Add the shrimp and sprinkle the salt and pepper over the top.
2. Cook the shrimp on one side for 2 minutes, then turn over, add the garlic, and cook for 1 minute more. Transfer the shrimp and garlic to a plate and set aside.
3. Return the pan to medium-high heat and add the remaining 2 tablespoons of olive oil, along with the lemon juice, lemon zest, wine, and crushed red pepper. Stir for 3 minutes.
4. Stir in the zucchini noodles and parsley and cook for 30 seconds, until heated through.
5. Return the shrimp and garlic to the pan and cook for another minute.
6. Remove from the heat and divide the zucchini noodles and shrimp between four serving plates. Serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here