Shrimp, zucchini noodles, lemon, and garlic unite for a fresh, low-carb dinner ready in just 15 minutes.
# Components:
→ For the Shrimp
01 - 1½ pounds large shrimp, peeled and deveined
02 - 3 tablespoons olive oil, divided
03 - 4 cloves garlic, minced
04 - ¼ teaspoon red pepper flakes, optional
05 - Juice of 2 lemons
06 - 1 teaspoon lemon zest
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ For the Zucchini Noodles
09 - 4 medium zucchini, spiralized into noodles
10 - 1 cup cherry tomatoes, halved
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh basil, chopped
13 - ¼ cup grated Parmesan cheese, optional
# Directions:
01 - Using a spiralizer or vegetable peeler, create noodles from the zucchini. Pat dry with paper towels and set aside.
02 - Pat shrimp dry with paper towels. Season on both sides with salt and freshly ground black pepper.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and sauté for 2 minutes per side until pink and cooked through. Transfer the shrimp to a plate.
04 - In the same skillet, add remaining 1 tablespoon olive oil, minced garlic, and red pepper flakes. Sauté for 30 seconds until fragrant, taking care not to burn the garlic.
05 - Add halved cherry tomatoes to the skillet. Cook for 1–2 minutes until slightly softened. Add zucchini noodles and toss gently for 1 minute just until warmed through.
06 - Return shrimp to the skillet. Add lemon juice, lemon zest, chopped parsley, and basil. Gently toss all contents for about 30 seconds to combine. Taste and adjust seasoning if needed. Serve immediately, sprinkling with grated Parmesan cheese if desired.
