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Garlic Shrimp Pasta

average rating is 3 out of 5, based on 150 votes

Pair with a light arugula salad dressed with olive oil and lemon.
Serve with a side of steamed broccoli or roasted asparagus for added fiber.
Drizzle with extra lemon juice for added freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

280 Protein

30 Fat

10 Carbs

8 Tags:

low carb keto pasta shrimp recipes healthy dinner diabetic-friendly meals zucchini noodles weight loss recipes high protein gluten free paleo pasta clean eating

Ingredients

12 oz wild-caught shrimp, peeled and deveined (Fresh or frozen, avoid farmed)
2 medium zucchini, spiralized into noodles (Organic preferred)
2 tbsp avocado oil (High-quality cold-pressed)
3 cloves garlic, minced (Organic preferred)
½ tsp crushed red pepper flakes (Optional, for spice)
1 tbsp fresh lemon juice
¼ cup low-sodium chicken broth or bone broth
1 tbsp fresh parsley, chopped
¼ tsp sea salt
¼ tsp black pepper
1 tbsp nutritional yeast or grated Pecorino Romano (optional, for a cheesy flavor)

Directions

Prepare the Shrimp: Pat the shrimp dry with a paper towel. Season with a pinch of salt and black pepper.
Cook the Shrimp: Heat 1 tbsp of avocado oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
Sauté the Garlic: In the same pan, lower the heat to medium, add the remaining 1 tbsp of avocado oil, and sauté garlic until fragrant (about 30 seconds).
Deglaze & Simmer: Add the red pepper flakes, lemon juice, and chicken broth. Let it simmer for about 2 minutes to allow the flavors to blend.
Toss in Zoodles: Add zucchini noodles to the skillet and toss for about 2 minutes, just until they soften slightly. Avoid overcooking to keep them from getting soggy.
Combine: Return the shrimp to the pan and toss everything together. Cook for another minute to warm the shrimp.
Finish & Serve: Remove from heat and garnish with fresh parsley and nutritional yeast (or Pecorino Romano). Serve immediately!