Description
A light and zesty shrimp dish featuring spiralized zucchini noodles tossed in a bright lemon-basil sauce. This low-carb, gluten-free meal comes together in minutes, offering a fresh and flavorful twist on classic pasta.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 medium zucchini, spiralized into noodles
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.
- In the same skillet, add the remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
- Add zucchini noodles and cook for 2–3 minutes, tossing gently until just tender but not mushy.
- Return shrimp to the pan and add lemon zest, lemon juice, and red pepper flakes. Toss everything together until well coated and heated through.
- Remove from heat and stir in fresh basil.
- Serve immediately with lemon wedges and extra basil if desired.
Notes
- For extra richness, add a tablespoon of butter or a sprinkle of Parmesan (if not strictly dairy-free).
- Be careful not to overcook the zucchini noodles — they should remain slightly crisp.
- Can substitute zucchini with yellow squash or a mix for color variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Mediterranean