Garlic Shrimp Zucchini Noodles

Ingredients

• large shrimp, peeled and deveined12 oz (340 g)
• zucchini, spiralized (about 3 medium)4 cups (450 g)
• garlic, thinly sliced3 cloves (9 g)
• olive oil2 tbsp (30 ml)
• red pepper flakes1/4 tsp (0.5 g)
• grated Parmesan2 tbsp (10 g)
• fresh lemon juice1 tbsp (15 ml)
• flat-leaf parsley, chopped2 tbsp (6 g)
• salt and black pepper, to taste1/4 tsp (1 g)

Directions

1. 1

   Pat the shrimp dry and season lightly with salt and pepper.

2. 2

   Heat 1 tbsp of the olive oil in a large skillet over medium-high heat and cook the shrimp for 2 minutes per side, until pink and opaque. Transfer to a plate.

3. 3

   Add the remaining oil to the pan, then the garlic and red pepper flakes, and cook for 30 seconds until fragrant—do not let the garlic brown.

4. 4

   Add the zucchini noodles and toss for 2 to 3 minutes, just until warmed and slightly softened. Overcooking makes them watery.

5. 5

   Return the shrimp to the pan, add the lemon juice, and toss everything together for 30 seconds.

6. 6

   Divide between two bowls and top with Parmesan and parsley. Serve immediately.

Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.