Garlic Lemon Butter Shrimp with Zucchini Noodles
Nutrition per serving
Protein per 100 kcal: 8.6g · Energy from macros: 36% protein / 14% carbs / 49% fat
Ingredients
- 400g large raw shrimp, peeled and deveined
- 3 medium zucchini (about 600g)
- 2 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 lemon (zest + juice)
- 1/2 tsp chilli flakes (optional)
- Salt and black pepper
- 2 tbsp chopped fresh parsley
- Lemon wedges, to serve
Instructions
Spiralize the zucchini into noodles, sprinkle with a little salt, and leave for 5 minutes; pat dry well with a clean towel so the noodles stay tender, not watery.
Pat the shrimp dry and season with salt and black pepper.
Melt the butter with the olive oil in a large pan over medium-high heat and cook the shrimp for 1–2 minutes per side, until just pink; lift them out and set aside.
In the same pan, cook the garlic and chilli flakes for 30 seconds, then add the lemon zest, lemon juice, and a splash of water, scraping up the golden bits from the pan.
Add the zucchini noodles and toss for 1–2 minutes until just tender; return the shrimp to the pan with the parsley and toss everything in the lemon butter sauce.
Divide between two bowls, spoon over any remaining pan sauce, and serve straight away with lemon wedges.
This is the dinner I make when I want something that feels a bit special without turning the evening into a project. Plump shrimp, quickly cooked in garlic butter with lemon, piled over zucchini noodles that stay just tender — it tastes rich, eats light, and the whole pan is done in about twenty minutes. No heavy pasta, no fuss, just a bright, buttery dinner that still fits a weight-loss plan.
