Zucchini Noodles & Garlic Shrimp

Servings: 4

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 red pepper flakes
4 medium zucchinis, ends trimmed and spiralized
¼ cup chopped parsley

 

INSTRUCTIONS

1. Heat 2 tbsp. 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 tbsp. of olive oil, along with the lemon juice, lemon zest, wine, and red pepper flakes. 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 among four serving plates. Serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.

 

NUTRITION • per one serving •

Calories 290 —
Total Fat 15 g 19%
Saturated Fat 2.1 g 10%
Polyunsaturated Fat 1.5 g —
Monounsaturated Fat 6.1 g —
Trans Fat 0 g —
Cholesterol 280 mg 93%
Sodium 260 mg 11%
Total Carbohydrates 4 g 1%
Dietary Fiber 1 g 3%
Total Sugars 1 g —
Protein 36 g 72%
Vitamin A 1634 mcg 40%
Vitamin C 39.2 mcg 45%
Vitamin D — 
Potassium 610 mg 15%
Calcium 19 mg 10%
Iron 1.5 mg 8%

 

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here

 


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