Low-Carb Shrimp and Zucchini Fettuccine Recipe

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Servings: 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients

  • 1 pound Shrimp, peeled and deveined
  • 4 medium Zucchinis, spiralized into fettuccine noodles
  • 2 tablespoons Olive oil
  • 4 cloves Garlic, minced
  • 1/4 teaspoon Red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Chopped fresh parsley

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
  2. Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add the zucchini noodles and cook for 2-3 minutes until tender but still slightly crisp.
  4. Add the cooked shrimp back to the skillet with the zucchini noodles and toss to combine.
  5. Divide the shrimp and zucchini fettuccine among 4 plates: sprinkle-grated Parmesan cheese and chopped parsley.
  6. Serve immediately and enjoy your delicious low-carb shrimp and zucchini fettuccine!

Nutrition Facts

Calories: 251 kcal

Fat: 11g

Saturated Fat: 2g

Cholesterol: 223 mg

Sodium: 598 mg

Carbohydrates: 7g

Fiber: 2g

Protein: 30g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Shrimp and Zucchini Fettuccine

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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