Ingredients

• 1 tbsp each olive oil and unsalted butter

• 4 cloves of minced garlic

• 1 lb large shrimp, peeled and deveined

• 1 tsp salt

• ½ tsp red pepper flakes

• ¼ tsp black pepper

• ¼ cup chicken broth

• Zest of ½ lemon

• ¼ cup lemon juice

• 1½ pounds zucchini noodles

• ¼ cup grated parmesan
  
  

How to Cook

1. Heat the butter, olive oil, and garlic in a large skillet over medium heat. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for about 1 minute until the shrimp are slightly pink.

2. Add chicken broth, lemon zest, and lemon juice. Toss in zucchini noodles and chopped parsley. Heat through for 1–2 minutes.

3. Sprinkle with extra parmesan and serve warm.

Makes 4 servings

Why You’ll Love It

• Just 6g of carbs per serving

• Packed with protein, flavor, and freshness

• A quick weeknight meal that feels gourmet

• Dairy-optional and gluten-free
   

Tips & Variations

• Swap zucchini noodles for spaghetti squash or hearts of palm noodles.

• Add a splash of white wine for extra depth.