Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 pounds large shrimp, shelled and deveined
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup low-sodium vegetable broth
- 1 lemon, juiced
- 3 zucchini, spiralized
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat Butter and Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute, being careful not to burn the garlic.
- Cook Shrimp: Add the shrimp to the skillet and season with paprika, salt, and black pepper. Cook the shrimp until they turn pink and opaque, about 3-4 minutes depending on their size. Remove the shrimp with a slotted spoon and set aside on a plate covered to keep warm.
- Make Sauce: Pour the vegetable broth and lemon juice into the skillet, scraping up any bits on the bottom to incorporate flavor. Bring the mixture to a boil.
- Toss Zoodles and Shrimp: Turn off the heat and add the spiralized zucchini noodles along with the cooked shrimp back into the skillet. Toss everything together gently to warm the zoodles without overcooking.
- Serve: Serve immediately, topped with grated Parmesan cheese if desired for an added touch of richness.
Notes
- To prevent the zucchini noodles from becoming mushy, add them off the heat and toss quickly just to warm.
- Use fresh shrimp for best flavor; frozen shrimp can be used but make sure they are fully thawed and patted dry.
- Adjust crushed red pepper flakes to taste for spiciness.
- Parmesan cheese is optional and can be omitted for a dairy-free version.
- Can substitute vegetable broth with chicken broth if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
