Looking for a delicious, low-carb meal that doesn’t skimp on flavor? This shrimp and zucchini noodle dish is the perfect blend of fresh ingredients and savory goodness. The sautéed shrimp, with shallots and garlic, paired with spiralized zucchini, creates an easy dish that’s both light and filling. The multicolored cherry tomatoes add a burst of color and sweetness, and ready in just about 20 minutes! This recipe is perfect for a quick, nutritious weeknight dinner that feels gourmet without the fuss. Serve it up, and enjoy a meal that's as pleasing to the eyes as it is to the palate!
Ingredients:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium shallot finely chopped (about 1/2 cup)
2 medium garlic cloves, finely chopped
4 tablespoons chicken broth
1 pound large shrimp, peeled and deveined
salt and pepper to your liking
1 cup multicolored cherry tomatoes, halved
6 cups spiralized zucchini
4 tablespoons grated parmesan (if you tolerate dairy)
2 tablespoons flat leaf parsley
Directions:
Heat butter and oil in a large skillet over medium-high heat, until butter melts.
Add shallot, cook, stirring occasionally, until softened, about 3 minutes.
Add garlic, stirring constantly, about 1 minute.
Add chicken stock until liquid is reduced by half, about 2 minutes.
Add shrimp and cook until they are cooked through, about 3 minutes. Making sure to stir to cook them evenly.
Transfer shrimp to a plate and set aside.
Add tomatoes and 1 tablespoon olive oil. Cook over medium-high heat, undisturbed, until tomatoes soften, about 1 minute.
Add zucchini and cooked shrimp to the pan, as well as salt and pepper to your liking. Stirring everything constantly.
Remove from heat, and add parmesan if using.
Divide among 4 bowls and sprinkle with parsley.
Serve immediately.
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