Are you in the mood for a light yet flavorful meal that will transport your taste buds to the sunny shores of the Mediterranean? Look no further than this irresistible one-pan dish that combines succulent shrimp with zesty lemon and garlic flavors, all nestled on a bed of vibrant zucchini noodles.
This recipe is a game-changer for those seeking a healthier alternative to traditional pasta dishes without sacrificing taste or satisfaction. Packed with fresh ingredients and bursting with bright, citrusy notes, this meal is a true culinary delight that will leave you feeling energized and refreshed.
The star of the show in this recipe is undoubtedly the shrimp – plump, juicy, and infused with the aromatic flavors of lemon and garlic. As you sauté these little morsels of deliciousness, the aroma will fill your kitchen and tantalize your senses, whetting your appetite for the delectable dish to come.
Alongside the shrimp, the zucchini noodles – affectionately known as “zoodles” – add a delightful twist to the dish. These spiralized strands of zucchini not only provide a low-carb alternative to traditional pasta but also contribute a lovely al dente texture and a subtle sweetness that complements the tangy lemon-garlic flavors beautifully.
But that’s not all! This one-pan wonder is a breeze to prepare, making it the perfect weeknight meal for those who crave deliciousness without the fuss. Simply toss all the ingredients together in a single skillet, and within minutes, you’ll have a restaurant-quality dish that will impress even the most discerning palates.
So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will transport you to the sun-drenched shores of the Mediterranean with every bite. Bon appétit!
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, spiralized into noodles
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup white wine or chicken broth
- 1/4 cup chopped fresh parsley
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add the shrimp to the pan in a single layer and cook for 1-2 minutes until they start to turn pink. Flip them over and cook for another minute.
- Pour in the white wine or chicken broth, followed by the lemon juice. Add the zucchini noodles and toss everything together gently.
- Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are tender but still have a slight crunch and the shrimp are cooked through.
- Remove the pan from heat and stir in the butter until melted and combined. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve immediately, with lemon wedges on the side for an extra burst of citrusy flavor.
