Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who’s ready for this healthy low calorie and filling paleo dinner?
Do you have any of those recipes in your family that are just pillars for family memories?
Growing up, our family favorite meal was always lemon garlic shrimp…
OH SO buttery and lemony delicious- the kind of delicious where, you don’t want to put down your fork delicious.
YUP.
It’s happening. 🙂
The first time my Mom ever made this dish was when her cheerful Italian dad came to visit and the whole experience was just all around life-changing.
Back then though, it was golden wheat pasta drenched in a river of butter and topped off with a mountain of parmesan cheese shreds.
Now, I wouldn’t refuse that plate, but somedays I just want a lighter version of all that goodness.
The zucchini noodles in this recipe are a fresh and healthy sub for all those carbs, but this dish still has that garlicy-lemony pop we all know and love.
I love everything about zucchini noodles and now that we have reached an elevated status of healthy shopping in 2019, we now have zucchini noodles pre-made at our convenience.
Yahoo!!!
Also, thank you 2019 for the beautiful gift of vegetable noodles without all the extra labor- I love ya for it!
alL about zucchini noodles
If you don’t have access to zucchini noodles, you can make them at home using a spiralizer.
A spiralizer is a great tool to keep around the kitchen for making all the noodles!!
Although, I prefer to buy pre-made noodles and skip that whole process; because, LAZY!
Or I just don’t have time- you pick. 🙂
I hope you enjoy this bright and fresh family dinner as much as we do.
Side note: these noodles are totally delicious to reheat for seconds later. 🙂
Zucchini Noodles With Lemon Garlic Shrimp
Ingredients
- 2 pounds raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 48 oz zucchini noodles
- 1-2 lemons zest and juice to taste
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat a skillet over medium heat on the stove and drizzle with olive oil. Add shrimp in a single layer in the skillet and cook for 1 minute. Then add minced garlic, turn shrimp, and cook another minute. Remove cooked shrimp and set aside.
- Add zucchini noodles and the zest from one lemon to the skillet with the juices from the shrimp. Cook on medium heat until the zucchini noodles are soft, but not mushy. Add shrimp back into the pan and squeeze lemon juice to taste. Top with salt and pepper.