This light and flavorful dish swaps out pasta for zucchini noodles, creating a low-carb meal that’s packed with protein and healthy fats. Perfect for a quick weeknight dinner, it comes together in under 20 minutes with simple ingredients.
Spiralize zucchini into noodles and set aside on paper towels to absorb excess water.
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and cook for 1 minute until fragrant.
Add shrimp, season with salt, pepper, and optional red pepper flakes. Cook 2–3 minutes per side until pink. Remove shrimp.
Add zucchini noodles to the skillet and sauté for 2–3 minutes until slightly tender but not mushy.
Return shrimp to the skillet, add lemon juice, and toss everything together.
Garnish with parsley and serve warm
Notes
Calories: ~280
Protein: 27g
Fat: 14g
Carbs: 10g
Fiber: 3g
Net Carbs: 7g
You can swap zucchini noodles with spaghetti squash or shirataki noodles for variety.Don’t overcook the zoodles—they should stay slightly firm (“al dente”).Add parmesan cheese or feta for extra flavor if desired.