Shrimp Zucchini Noodles [Low-Carb & Keto Zoodles]
Easy shrimp zucchini noodles cooked in lemon and garlic for a healthy and keto-friendly spin on pasta. Made with fresh shrimp, spiralized zucchini, and cooked in chicken broth, this low-carb recipe is loaded with flavor.
Servings 4
Ingredients
- 3 tbsp butter unsalted
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 3 large zucchini ends removed and spiralized
- ½ tsp crushed red pepper flakes
- ¼ cup chicken broth
- 2 tsp lemon zest
- kosher salt to taste
- ground black pepper to taste
- fresh parsley chopped
Garnish
- lemon thinly sliced
- parmesan cheese grated
Instructions
- Melt butter in a skillet over medium heat
- Add chopped shallot and sauté until soft and translucent, about 3 minutes
- Add minced garlic and cook until fragrant, about 30 seconds
- Add shrimp, salt, black pepper, and red pepper flakes. Cook until shrimp are translucent but not entirely cooked through, about 3 minutes.
- Add chicken broth and lemon zest. Bring heat to a gentle boil for 1 minute before reducing heat to simmer.
- Remove from heat. Add spiralized zucchini noodles and chopped fresh parsley. Toss until zoodles are coated in broth.
- Transfer shrimp noodles to colander to drain excess liquid
- Serve with grated parmesan cheese and extra chopped parsley