Gluten Free | 10-Minute Lemon Garlic Butter Shrimp With Zucchini Noodles
Ingredients:
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1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Hot sauce of your choice, to taste (we used Sriracha)
Instructions:
Wash and trim the ends of the zucchini. Make the zucchini pasta 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 salt and pepper. Cook for one minute without stirring, so the bottom of the shrimps 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.
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For Full Instruction: eatwell101.com
4 medium zucchini
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Hot sauce of your choice, to taste (we used Sriracha)
Instructions:
For Full Instruction: eatwell101.com
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