Garlic Butter Shrimp Zucchini Noodles
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.
Ingredients
- 1.5 lbs large shrimp, peeled, deveined
- 4 medium zucchini, spiralized
- 4 tbsp ghee (or clarified butter)
- 6 cloves 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
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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.
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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.
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3
In the same skillet, add the remaining ghee over medium heat. Add 6 cloves minced garlic cloves and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.
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4
Add 2 cups halved cherry tomatoes and cook 2-3 minutes, pressing lightly to burst them and release juices.
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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.
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6
Return shrimp to the pan, add the juice of 1 lemon, and toss to combine. Taste and adjust seasoning.
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7
Serve immediately topped with 1/4 cup chopped fresh flat-leaf parsley.