Garlic Butter Shrimp Zucchini Noodles

Name: Garlic Butter Shrimp Zucchini Noodles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp, peeled, deveined; 4 medium zucchini, spiralized; 4 tbsp ghee (or clarified butter); 6 garlic cloves, minced; 2 cups cherry tomatoes, halved; 1 lemon, juiced; 1/4 tsp red pepper flakes; 1/4 cup fresh flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground

Plump shrimp sauteed in a fragrant garlic and ghee sauce served over spiralized zucchini noodles for a light yet satisfying grain-free dinner ready in under 25 minutes.

22 minEasyServes 4320 cal/serving

Italian-AmericanDinnerStovetopPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp, peeled, deveined
4 medium zucchini, spiralized
4 tbsp ghee (or clarified butter)
6 garlic cloves, minced
2 cups cherry tomatoes, halved
1 lemon, juiced
1/4 tsp red pepper flakes
1/4 cup fresh flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Pat 1.5 lbs peeled, deveined large shrimp dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Heat half the 4 tbsp ghee (or clarified butter) in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove to a plate.
3

In the same skillet, add the remaining ghee over medium heat. Add 6 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.
4

Add 2 cups halved cherry tomatoes and cook 2-3 minutes, pressing lightly to burst them and release juices.
5

Add 4 medium spiralized zucchini to the pan and toss for 1-2 minutes just until slightly softened but still crisp. Do not overcook.
6

Return shrimp to the pan, add the juice of 1 lemon, and toss to combine. Taste and adjust seasoning.
7

Serve immediately topped with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

What should Garlic Butter Shrimp Zucchini Noodles look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until slightly softened but still crisp.

Why pat it dry first in Garlic Butter Shrimp Zucchini Noodles?

Step 1 reads: "Pat 1.5 lbs peeled, deveined large shrimp dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of ghee in Garlic Butter Shrimp Zucchini Noodles?

The entry for Garlic Butter Shrimp Zucchini Noodles calls for 4 tbsp ghee (or clarified butter). In its place: Use unsalted butter where the heat is moderate, or a neutral oil where it is high. Clarifying butter yourself takes about ten minutes.

Can I use frozen shrimp instead of shrimp in Garlic Butter Shrimp Zucchini Noodles?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Garlic Butter Shrimp Zucchini Noodles uses 1.5 lbs large shrimp, peeled, deveined.

How hot is Garlic Butter Shrimp Zucchini Noodles?

Moderately. The heat in Garlic Butter Shrimp Zucchini Noodles comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Garlic Butter Shrimp Zucchini Noodles low-carb?

A serving of Garlic Butter Shrimp Zucchini Noodles carries 12 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

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