Zucchini Pasta with Lemon Garlic Shrimp #healthy #whole30

This zucchini pasta with lemon garlic shrimp is a delectable, sans gluten (and obviously low-carb) form of shrimp scampi and linguini. Customary pasta is supplanted with zucchini noodles (additionally called zucchini pasta) for a lighter, more beneficial, more veggie-stuffed and nutritious dinner.

You all know I'm a zucchini noodle sweetheart. As in, I make them week after week. In case you're new to the universe of zucchini as pasta substitution, this Zucchini Pasta with Lemon Garlic Shrimp is a fab spot to begin. It's so darn simple. You should simply spiralize a couple of zucchini which substitute for the linguine. At that point, sauté the shrimp with a little olive oil, garlic, lemon, white wine and parsley.

In case you're completing a Whole30 or in case you're without liquor, you could likewise utilize chicken juices instead of the white wine. When the shrimp have turned pink, include the zucchini pasta once more into the container, tenderly hurling and cooking somewhat (only for a moment or two) until the zucchini pasta is heated up. Furthermore, that is it. A scrumptious, simple, lemony garlic zucchini and shrimp dish that you're certain to make over and over.

Also try our recipe Skinny Bang Bang Zucchini Noodles Meal Prep

Zucchini noodles pasta with lemon garlic shrimp is a delicious, gluten-free, paleo version of shrimp scampi and linguini.

INGREDIENTS

• 4 medium zucchini
• 1.5 lb approx 30 raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp butter or ghee
• 1 lemon, juice and zest
• 1/4 cup white wine, or chicken broth
• 1/4 cup chopped parsley
• pinch of red pepper flakes
• salt and pepper, to taste

INSTRUCTIONS

1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

Read more our recipe : Salmon with Creamy Garlic Dijon Sauce

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