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
- 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.
- 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.
- In the same skillet, add the zucchini noodles and cook for 2-3 minutes until tender but still slightly crisp.
- Add the cooked shrimp back to the skillet with the zucchini noodles and toss to combine.
- Divide the shrimp and zucchini fettuccine among 4 plates: sprinkle-grated Parmesan cheese and chopped parsley.
- Serve immediately and enjoy your delicious low-carb shrimp and zucchini fettuccine!
Other Low-Carb Shrimp Recipes
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.
