# Zucchini Noodles with Garlic Butter Shrimp: A Light and Flavorful Low-Carb Meal
## A Guilt-Free Pasta Alternative
Craving pasta but not the carbs? These Zucchini Noodles with Garlic Butter Shrimp are the perfect solution. Light, flavorful, and incredibly satisfying, this dish comes together in under 20 minutes, making it an ideal weeknight dinner. The spiralized zucchini provides a wonderful pasta-like texture, while the succulent shrimp are bathed in a rich garlic butter sauce. It’s a restaurant-quality meal you can feel good about eating.
## Health Benefits
This recipe is not only delicious but also packed with health benefits. Zucchini is low in calories and carbs but high in water and fiber, aiding in digestion and promoting a feeling of fullness. Shrimp is an excellent source of lean protein and provides important minerals like selenium and zinc. The garlic and olive oil in the sauce offer anti-inflammatory properties and support heart health.
## Ingredients
* 1 lb large shrimp, peeled and deveined
* 4 medium zucchini, spiralized
* 4 tbsp butter, unsalted
* 2 tbsp olive oil
* 6 cloves garlic, minced
* 1/4 cup dry white wine or chicken broth
* 1/4 cup fresh parsley, chopped
* 1/2 tsp red pepper flakes (optional)
* Salt and black pepper to taste
* Lemon wedges for serving
## Instructions
1. **Prepare the Zucchini Noodles:** If you haven’t already, use a spiralizer to create zucchini noodles. Place them in a colander, sprinkle with a little salt, and let them sit for 10-15 minutes to draw out excess water. Pat them dry with a paper towel.
2. **Cook the Shrimp:** In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. **Make the Garlic Butter Sauce:** In the same skillet, add the remaining olive oil and butter. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds, until fragrant.
4. **Combine:** Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and let it reduce slightly. Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes, until the zucchini is tender-crisp.
5. **Finish and Serve:** Return the cooked shrimp to the skillet and add the fresh parsley. Toss everything together to combine and heat through. Season with salt and pepper to taste. Serve immediately with fresh lemon wedges on the side.
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