| 11 | 25 | 207 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 2 tbsp | Butter, unsalted |
| 454 gm | Shrimp, raw (peeled, deveined) |
| 3 clove(s) | Garlic (minced) |
| 1/2 tsp | Red pepper flakes (to taste) |
| 1/4 cup | Chicken broth (stock) |
| 1 whole lemon(s) | Lemon juice |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 4 medium | Zucchini (spiralized) |
| 2 tbsp | Parmesan cheese, grated |
| 2 tbsp | Parsley, Italian, fresh (chopped) |
1. Melt butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
3. Serve immediately, garnished with Parmesan and parsley, if desired.
Quick Tips:
Omit parmesan for dairy-free option.
| Meat | 1.3 |
| Vegetables | 3.0 |
