Zoodles with Garlic Butter Shrimp
Prep Time: 20 mins | 2 Servings
No it’s not a crossbreed between a zebra and a poodle, it’s the most delicious low-carb dish you’ll have for a long time.
- 2 cans 4oz Bumble Bee Medium Shrimp, drained
- 6 tablespoons butter, divided
- 1 lb. yellow summer squash
- 4 garlic cloves, minced
- ½ cup white wine, we used chardonnay
- 1 lemon juiced
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- 1/8 teaspoon white pepper
- 3 tablespoons finely chopped parsley
Spiralize summer squash into “noodles” and set aside.
Add 1 tablespoon butter to a large saucepan over medium-high heat.
When butter is melted add zoodles and sauté for 2 minutes until al’ dente then remove them from pan and set aside.
To same pan, add 2 tablespoons butter and garlic. Sauté 30-60 seconds until garlic is fragrant.
Add wine, lemon juice, lemon zest, salt and white pepper.
Simmer 2-4 minutes until liquid is reduced by half.
Stir in shrimp until heated through, 1-2 minutes.
Remove pan from heat and stir in remaining 3 tablespoons butter until melted.
Add sautéed zoodles and parsley and toss to coat.