By MMC
Heat the olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the shrimp to the skillet. Season with salt and black pepper, then sauté for 3-4 minutes on each side, until the shrimp turns pink and is cooked through.
Stir in the lemon juice and chopped parsley, combining well with the shrimp. Remove the shrimp mixture from the skillet and set aside.
In the same skillet, add the spiralized zucchini noodles and cook for 2-3 minutes until they are just tender but still have a slight crunch.
Return the shrimp mixture to the skillet with the zucchini noodles, tossing everything together to combine well.
Serve the shrimp scampi over zucchini noodles hot, garnished with more parsley if desired.
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This Gluten-Free Dinner Main Course Seafood recipe is ready in 25 minutes and features shrimp, peeled, medium zucchinis, spiralized, garlic, minced and other delicious ingredients. Contains 200 calories total.
Heat the olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the shrimp to the skillet. Season with salt and black pepper, then sauté for 3-4 minutes on each side, until the shrimp turns pink and is cooked through.
Stir in the lemon juice and chopped parsley, combining well with the shrimp. Remove the shrimp mixture from the skillet and set aside.
In the same skillet, add the spiralized zucchini noodles and cook for 2-3 minutes until they are just tender but still have a slight crunch.
Return the shrimp mixture to the skillet with the zucchini noodles, tossing everything together to combine well.
Serve the shrimp scampi over zucchini noodles hot, garnished with more parsley if desired.
Calories per Serving: 200
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