Servings: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 4 medium Zucchini, spiralized or cut into noodles
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 1/4 cup Chicken broth
- 1/4 cup Dry white wine
- 1/4 cup Fresh squeezed lemon juice
- Salt and pepper, to taste
- 2 tablespoons Chopped fresh parsley
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet along with the garlic. Cook for 1-2 minutes until fragrant.
- Add the chicken broth, white wine, and lemon juice to the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce has thickened slightly.
- Add the zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until the noodles are slightly tender.
- Add the cooked shrimp back into the skillet with the zucchini noodles and toss to combine. Cook for 1-2 minutes until the shrimp is heated through.
- Season with salt and pepper to taste, and sprinkle with chopped parsley.
Nutrition Facts
Calories: 219kcal
Total Fat: 10.9g
Saturated Fat: 6.2g
Cholesterol: 202 mg
Sodium: 423 mg
Total Carbohydrate: 6.8g
Dietary Fiber: 1.7g
Sugars: 3.4g
Protein: 22.3g
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 Scampi with Zucchini Noodles
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.
