MEDITERRANEAN ZOODLES WITH SHRIMP
Steps:
- Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
- Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
- Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.
Nutrition Facts : Calories 397.6 calories, Carbohydrate 26.1 g, Cholesterol 167.8 mg, Fat 24 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 5.1 g, Sodium 694.6 mg, Sugar 3.9 g
CREAMY KETO MEDITERRANEAN SHRIMP AND ZOODLES
A creamy mediterranean shrimp and zoodle recipe in less than 30 minutes. Keto and low carb-friendly, easy, one pan meal with a kick.
Provided by Amber @ Low Carb Quick
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400º F. Butter a cast iron skillet and add zoodles and shrimp.
- In small saucepan, mix spices, cream cheese, butter, and half & half on low-med heat. Stir frequently.
- Bake zoodles and shrimp for 5-8 minutes. Remove and add sauce to shrimp and zoodles. Stir, add parmesan and bake for another 10 minutes. Serve.
Nutrition Facts : Calories 381 kcal, Carbohydrate 8 g, Protein 31.8 g, Fat 21.9 g, SaturatedFat 12.8 g, Sodium 434 mg, Fiber 4.2 g, ServingSize 1 serving
SHRIMP SCAMPI ZOODLES
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
- Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
- Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.
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- Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles!). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles!
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