GARLIC BUTTER ZUCCHINI NOODLES

I’m not the only one. Since my wedding diet was abandoned months ago, I doubt that I will be able to follow a summer diet.

You can use zucchini noodles instead of the carb-laden pasta. The taste and flavor will not be affected.

Really.

It’s low-carb goodness, I tell you! We have buttery, garlicky zucchini noodles with pan-seared lemon and garlic shrimp.

No, this is not diet food. This is the most buttery, super-slim, and quick dish with the shortest list of ingredients.

Ingredients

• Divide four tablespoons of unsalted butter into four equal portions.
• Four cloves of garlic, divided and minced
• 1 pound 3 medium-sized zucchini, spiralized*
• To taste, add Kosher Salt and freshly ground Black Pepper
• One shallot, minced
• Peeled and deveined 1 pound medium Shrimp
• Lemon zest two teaspoons
• Fresh parsley leaves, two tablespoons

Instructions

• Melt one tablespoon of butter in a large pan over medium heat. Stir frequently while cooking two garlic cloves for about 1 minute.
• Add zucchini noodles and stir until they are just cooked, about 2-3 minutes. Season with salt or pepper to taste. Keep warm and set aside.
• Melt the remaining butter in the pan. Stir frequently while cooking the remaining two garlic cloves and shallot for about 2 minutes.
• Season shrimp with salt and pepper to taste. Stir occasionally while cooking until the shrimp is pink and cooked, approximately 3-4 minutes. Add lemon zest and parsley.
• Serve with zucchini noodles.