If you are being carb conscious but want bold flavors in your life, this dish is for you!
Lemon Garlic Butter Shrimp with Zoodles
Wash and trim the ends of the zucchini. Make the zucchini pasta (zoodles) using a spiralizer or julienne peeler and set aside.
Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with Tony's, salt and pepper. Cook for one minute without stirring, so the bottom of the shrimp get slightly browned.
Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook the other side. Transfer the shrimp to a shallow plate.
In the same pan, add remaining butter, lemon juice, chicken stock and Siracha seasoning to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.
Stir in the Zoodles and cook until done, about 2-3 minutes, stirring regularly. Allow the sauce to reduce a bit if it's too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately with lemon slices, extra parsley and pepper. Enjoy!
Sometimes, zucchini tends to render some water while cooking, so you can sprinkle Zoodles with salt and let sit in a colander while you're cooking the shrimp. Press with your hands to remove the excess water, draining thoroughly before adding to the pan.
CALORIES: 240, Carbs 5.6g, Fat 12.8g, Protein 25g