Garlic butter shrimp tossed with zucchini noodles — the scampi recipe in 22 minutes, 4 g net carbs per serving. Lighter than the pasta original and arguably better.
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Spiralize the zucchini, or buy pre-spiralized noodles. Place in a colander, sprinkle with ½ teaspoon salt, let drain 10 minutes.
Pat shrimp very dry. Season with ½ teaspoon salt and pepper.
Heat 1 tbsp olive oil + 2 tbsp butter in a large skillet over medium-high. Add shrimp in a single layer.
Cook shrimp 90 seconds per side until pink and just opaque. Remove to a plate.
Add remaining 2 tbsp butter to the pan. Add garlic and red pepper flakes. Cook 60 seconds until fragrant.
Pour in white wine and lemon juice. Simmer 2 minutes until reduced by half.
Squeeze excess water from drained zucchini noodles (use hands or a clean towel). Add to the pan, toss 90 seconds — just heated through, not soggy.
Return shrimp to the pan, add parsley, toss to coat. Top with parmesan if using.
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