Zesty Shrimp & Zucchini Noodles: A Quick Keto Dinner Delight!

Directions

1. Start by spiralizing the zucchinis to create your noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set the zucchini noodles aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Next, add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes if you like a bit of heat.
4. Cook the shrimp for about 2 to 3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
5. In the same skillet, add the remaining tablespoon of olive oil and the spiralized zucchini noodles. Sauté for about 2 to 3 minutes until the noodles are just tender but still have a bit of crunch. You don’t want to overcook them, as they can become mushy.
6. Return the shrimp to the skillet and add the lemon juice and zest. Toss everything together to combine and heat through for another minute. Taste and adjust the seasoning if necessary.
7. To serve, plate the shrimp and zucchini noodles, and garnish with fresh parsley. If you like, sprinkle some grated Parmesan cheese on top for an extra layer of flavor.