Makes 2 servings
Macros: 478 cal, FAt 36g, Carbs 11g, Protein 30g, Fibre 2g
Shrimp: 1 tbsp Olive oil 225g Large shrimp (peeled and deveined) 0.25 tsp Sea salt 0.25 tsp Black pepper Sauce: 0.5 tbsp Olive oil 1 tbsp minced garlic 0.5 medium Shallot (minced) 1/3 cup Chicken bone broth 1/4 cup Butter 1 tbsp Lemon juice 0.25 tsp Sea salt 0.25 tsp Black pepper Assembly: 225g Zucchini (spiralized; ~approximately 3 zucchini) 0.13 cup dried or fresh Parsley (chopped)
Directions: Heat oil in a large saute pan over medium-high heat. Add the shrimp. Season with salt and pepper. Arrange in a single layer. Saute for 2-3 minutes without moving, until the edges start to turn opaque and the bottom starts to brown. Flip and saute for 1-3 more minutes, until cooked through. Remove shrimp from the pan, cover to keep warm, and set aside.Add another 1/2 tbsp oil to the pan. Add the minced garlic and shallots to the pan. Saute for about 2-3 minutes, until browned.Add broth and scrape the bottom to deglaze. Simmer for 2-3 minutes, until the liquid volume reduces by half.Stir in butter and lemon juice. After butter melts, bring to a simmer and simmer for 3-4 more minutes, stirring occasionally and scraping the bottom of the pan, until volume is reduced. Season with salt and pepper to taste. Stir in fresh parsley. Add the zucchini noodles to the pan. Cook for 2-3 minutes, just until hot. Stir the shrimp back into the pan.