Description
A delicious and creamy dish featuring shrimp and zucchini noodles, perfect for a low-carb meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchini, spiralized
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp to the skillet, season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and the heavy cream. Bring to a gentle simmer, stirring frequently.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.
- Add the spiralized zucchini to the skillet and toss to coat in the creamy sauce. Cook for 2-3 minutes until the zoodles are just tender but still al dente.
- Return the cooked shrimp to the skillet, mixing everything together until well combined and heated through.
- Serve immediately, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute the zucchini with yellow squash or a mix of both for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg