Makes 2 Servings
Macros: 249 Cal, Fat 13g, Carbs 10, Fibre 3g, Protein 26g
2 tbsps Butter (divided)
2 Garlic (cloves, minced)
2 Zucchini (medium, spiralized)
Sea Salt & Black Pepper (to taste)
2 tsps Lemon Juice (plus zest from half a lemon)
3 tbsps Shallot (peeled, finely chopped)
227 grams Shrimp (peeled, deveined)
1 tbsp Parsley (finely chopped)
Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant. Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove and stir in the lemon juice and set aside on a plate.
In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes. Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.
Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley and lemon zest. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Use extra virgin olive oil instead of butter and a dairy-free pesto.
More Flavour: Add chili flakes.
Additional Toppings: Add spinach or arugula.