Super skinny, super low carb zucchini noodles recipe! Made in less than 30 minutes! It’s so flavorful, you won’t even miss the pasta here!

Who’s ready for that summer diet?

Definitely, nor I. My wedding diet vacated the premises months prior so I most likely will not find time for that late spring diet by the same token.

Yet, I can join a few zucchini noodles here rather than that carb-stacked pasta without compromising any sort of taste or flavor.


When it’s all said and done, hi, it’s low-carb goodness! Furthermore, we have garlicky, rich zucchini noodles finished off with the absolute best skillet singed lemon garlic shrimp.

So no, we’re not calling this diet food. It’s simply really thin and very rich and very speedy with the briefest fixing rundown of all.

4 tablespoons unsalted butter, divided
4 cloves garlic, minced and divided
1 pound (3 medium-sized) zucchini, spiralized*
Kosher salt and freshly ground black pepper, to taste
1 shallot, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley leaves
Liquefy 1 tablespoon spread in a huge skillet over medium hotness. Add 2 cloves garlic and cook, mixing habitually, until fragrant, around 1 moment.
Mix in zucchini noodles until simply delicate, around 2-3 minutes; season with salt and pepper, to taste. Put away and keep warm.
Liquefy the leftover 3 tablespoons spread in the skillet. Add staying 2 cloves garlic and shallot, and cook, mixing habitually, until fragrant, around 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, mixing once in a while, until pink and cooked through, around 3-4 minutes. Mix in lemon zing and parsley.
Serve immediately with zucchini noodles.

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