Zucchini Pasta with Lemon Garlic Shrimp #lowcarb #glutenfree

Zucchini pasta with lemon garlic shrimp is a flavorful, without gluten (and of course low-carb) rendition of shrimp scampi and linguini. Conventional pasta is supplanted with zucchini noodles (also called zucchini pasta) for a lighter, more beneficial, more veggie-stuffed and nutritious dinner.

Yet, 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 doing a Whole30 or in case you're without liquor, you could also utilize chicken juices instead of the white wine.

When the shrimp have turned pink, include the zucchini pasta again into the skillet, tenderly hurling and cooking marginally (only for a moment or two) until the zucchini pasta is heated up. What's more, 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 Shrimp Tacos

Solid zucchini noodles "zucchini pasta" are hurled with lemon garlic shrimp for a simple, family most loved supper recipe. It's normally sans gluten and paleo-accommodating and can without much of a stretch be made Whole30 by supplanting the white wine with chicken stock.

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 : Spicy Tahini Pasta Sauce

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