Low Carb Shrimp And Zoodles Recipe

Low Carb Pesto Shrimp Zoodles Healthy Fitness Meals

WEBJun 26, 2019 · Cook for 2-3 minutes or until shrimp is pink and opaque. Remove the shrimp from the pan and put on a plate. Cover to keep …

Rating: 5/5(13)
1. Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add the shrimp and sprinkle with Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes or until shrimp is pink and opaque.
2. Remove the shrimp from the pan and put on a plate. Cover to keep warm.
3. Wipe out the pan with a paper towel. Heat remaining teaspoon of olive oil over medium-high heat. Add the zucchini noodles and season to taste with salt and pepper.
4. Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Stir in pesto.

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Shrimp Scampi Zoodles for Two Skinnytaste

WEBJan 3, 2015 · Cut the strips into 6 to 8-inch strips. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the …

Rating: 4.6/5(13)
1. Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips.
2. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.
3. Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper. Cook 2 minutes, stirring.
4. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately.

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Shrimp Scampi Zoodles EatingWell

WEBApr 19, 2024 · Directions. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the …

1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
2. Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.

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