1 pound large shrimp, peeled and deveined
3 medium zucchinis, spiralized into noodles
4 cloves garlic, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper to taste
Red pepper flakes (optional, for heat)
Fresh parsley, chopped, for garnish
Grated Parmesan cheese (optional, for serving)
Prepare Zucchini Noodles:
Spiralize the zucchinis into noodles using a spiralizer. Set aside.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet, season with oregano, paprika, salt, and black pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter.
Add the zucchini noodles and toss to coat in the garlic butter. Sauté for 2-3 minutes until the noodles are just tender but still have a slight crunch.
Add the cooked shrimp back to the skillet with the zucchini noodles. Toss everything together to combine and heat through.
If desired, sprinkle with red pepper flakes for extra heat.
Garnish with chopped fresh parsley and, if you're not strictly keto, a sprinkle of grated Parmesan cheese.
Divide the garlic butter shrimp and zucchini noodles among plates.
Optionally, serve with a wedge of lemon for a burst of citrus freshness.
This keto-friendly recipe is not only low in carbs but also packed with flavor and healthy fats. Enjoy a satisfying and wholesome meal with this garlic butter shrimp and zucchini noodle dish!