Keto Shrimp Scampi with Zucchini Noodles

Ingredients

• about 450 g Shrimp (large, peeled and deveined)
• 4 medium Zucchini
• 1/4 cup Olive Oil
• 4 cloves Garlic (minced)
• 2 tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the zucchini noodles: Using a spiralizer or vegetable peeler, create noodles from the 4 medium zucchini. Set aside.
2. 2Heat the 1/4 cup olive oil in a large 30.48 cm skillet over medium heat, which is approximately 175°C.
3. 3Add the 4 cloves minced garlic and 1/4 teaspoon red pepper flakes to the hot skillet. Sauté for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
4. 4Add the about 450 g large shrimp to the skillet in a single layer. Cook for 2-3 minutes per side. The shrimp are done when they turn pink and opaque, and reach an internal temperature of 63°C.
5. 5Stir in the 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds, stirring to combine the sauce with the shrimp.
6. 6Add the prepared zucchini noodles to the skillet with the shrimp and sauce. Toss everything together gently. Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are tender-crisp. They should still have a slight bite.
7. 7Remove the skillet from the heat. Stir in the 2 tablespoons fresh chopped parsley. Serve the Keto Shrimp Scampi with Zucchini Noodles immediately.

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