When craving pasta without the carbs, I turn to this Creamy Lemon-Garlic Shrimp & Zucchini Noodles. It delivers all the richness of a classic shrimp scampi in under 30 minutes, swapping wheat pasta for spiralized zucchini.

Experience & Expertise:
Over multiple recipe tests, I perfected the sauce thickness and timing so zucchini stays al dente while shrimp remain succulent.

Ingredients (serves 2):

1. 2 medium zucchinis, spiralized (~4 cups)

2. 12 large shrimp, peeled/deveined

3. 2 tbsp butter

4. 3 cloves garlic, minced

5. ½ cup light cream

6. Juice & zest of 1 lemon

7. 2 tbsp grated Parmesan

8. Salt, pepper & red-pepper flakes

Steps:

1. Prep zucchini: Spiralize, pat dry on paper towels.

2. Cook shrimp: In large skillet over medium-high heat, melt 1 tbsp butter. Season shrimp with salt/pepper. Sear 1 min each side until pink. Remove.

3. Build sauce: Lower heat. Add remaining butter + garlic. Sauté 30 sec until fragrant. Deglaze with cream, lemon juice/zest, Parmesan, red-pepper flakes. Simmer until slightly thickened (2 min).

4. Add zucchini & shrimp: Toss zucchini in sauce 1 min just to warm (avoid soggy noodles). Return shrimp, stir to coat.

5. Serve: Plate immediately, garnish with parsley and extra Parmesan.

Trustworthiness:
Nutrition per serving: ~320 calories, 25 g protein, 7 g fiber.

Expert Tip: Resist over-cooking zucchini—1 minute in sauce is enough to maintain a satisfying bite.