Lemon Zucchini Spaghetti with Shrimp

    32 minutes

    Have yourself some paleo shrimp scampi this evening for a quick and easy dinner that pairs low-carb zucchini spaghetti with garlicky shrimp.

    3 people made this

    Serves: 2 

    • 250g large shrimp, peeled and deveined
    • salt and freshly ground black pepper to taste
    • 2 1/2 tablespoons olive oil, or to taste, divided
    • 2 zucchini
    • 1 clove garlic, minced
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 lemon, zested, or to taste
    • 1/2 cup (optional) fresh spinach
    • 1/4 cup chicken broth
    • 1 tablespoon capers, drained

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Season shrimp lightly with salt and pepper.
    2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimps; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
    3. Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
    4. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

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