Garlicky Shrimp Zucchini Pasta

This is the low carb recipe you’ve been looking for! Fast and easy and it’s shrimp irresistible! (This recipe has been adapted to be IC friendly by omitting the cherry tomatoes and red pepper flakes.) From delish.com.

Garlicky Shrimp Zucchini Pasta


Ingredients:

3 tbsp. butter, divided
1 lb. medium or large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper (if tolerated)
3 cloves garlic, minced
3/4 c. heavy cream
1/2 c. grated Parmesan (if tolerated)
3 tbsp. freshly chopped parsley
3 tbsp. large zucchini, spiralized (or about 4 cups zoodles without problem ingredients)


Directions:

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan and parsley. Simmer until mixture has thickened slightly, about 3 minutes.

3. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.