Garlic Shrimp Zoodles

By swapping heavy butter with a touch of olive oil and using zucchini noodles instead of pasta, we keep the classic garlic-butter richness with a fraction of the carbs and fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 600g zucchini, spiraled into noodles · 102 kcal in the whole recipe
• 300g medium shrimp, peeled and processed · 297 kcal in the whole recipe
• 14g olive oil (1 tablespoon) · 126 kcal in the whole recipe
• 5g butter (1 teaspoon) · 36 kcal in the whole recipe
• 12g garlic, minced (4 cloves) · 17 kcal in the whole recipe
• 10g fresh parsley, finely chopped · 4 kcal in the whole recipe
• Salt, black pepper, and red pepper flakes to taste

Method

1. Heat the olive oil and butter in a large skillet over medium-high heat, then sauté the minced garlic for 1 minute until fragrant.

   

2. Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes, and cook for 2-3 minutes per side until pink.

   

3. Toss in the zucchini noodles and cook for just 2 minutes, tossing constantly, so they stay crisp and do not release too much water.

   

4. Remove from heat, stir in the chopped parsley, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.