Keto Shrimp Scampi with Zucchini Noodles

Ingredients

• Zucchini (2 medium, spiralized into noodles)
• Fresh parsley (1/4 cup, chopped)
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (1/2 teaspoon (to taste))
• Pepper (1/4 teaspoon (to taste))
• White wine (1/4 cup (optional, can substitute with broth for a non-alcoholic version))
• Lemon juice (2 tablespoons, freshly squeezed)
• Garlic (4 cloves, minced)
• Butter (4 tablespoons, unsalted)
• Shrimp (1 pound, peeled and deveined)

Instructions

1. In a large skillet, melt the unsalted butter over medium heat. Allow it to foam slightly but be careful not to brown it.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant and just beginning to turn golden.
3. Introduce the shrimp to the skillet, seasoning them with salt and pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the lemon juice, white wine (or broth), and red pepper flakes. Stir to combine, scraping any bits from the bottom of the pan. Cook for 2-3 minutes, until the sauce has slightly reduced.
5. Return the cooked shrimp to the skillet and toss to coat them in the sauce.
6. Add the spiralized zucchini noodles to the skillet. Cook for an additional 2-3 minutes, stirring gently until the noodles are just tender but still have a bit of crunch.
7. Serve the shrimp scampi over the zucchini noodles, garnished with fresh chopped parsley. Enjoy immediately!