Garlic-Butter Shrimp over Zoodles (Keto)

Tender shrimp in a rich garlic-butter sauce served atop fresh zucchini “noodles.” All flavor, almost zero carbs — a keto dinner in 20 minutes.

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Ingredients (serves 2)
• 2 medium zucchini, spiralized (about 4 cups / 300 g)
• 1 Tbsp olive oil
• Shrimp:
• 12 large shrimp (about 250 g), peeled & deveined
• 2 Tbsp butter
• 2 garlic cloves, minced
• 1 Tbsp lemon juice
• ¼ tsp red-pepper flakes (optional)
• Salt & pepper to taste
• 1 Tbsp chopped parsley
• Lemon wedges, to serve

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Instructions
1. Prep zoodles – Pat spiralized zucchini dry with paper towels; set aside.
2. Sauté shrimp – Heat butter in a skillet over medium-high. Add garlic; cook 30 s. Add shrimp, salt, pepper, and red-pepper flakes; sear 2 min per side until pink. Stir in lemon juice; transfer shrimp to a plate, leaving sauce in skillet.
3. Cook zoodles – Add olive oil and zucchini to the same skillet; sauté 1–2 min until just tender. Season lightly.
4. Combine – Return shrimp and any juices; toss with parsley. Plate immediately with extra lemon wedges.

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Eating low-carb never tasted this good!
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