Creamy Garlic Shrimp Scampi with Zucchini Noodles – Keto-Friendly Dutch Dinner Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 1 zucchini, spiralized into noodles 1/2 cup unsalted butter 6 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/3 cup Parmesan cheese, grated Salt and pepper, to taste 1 tablespoon olive oil Lemon wedges, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant and golden brown, stirring constantly to avoid burning.
2. Add the shrimp to the skillet with the garlic and cook for 3 4 minutes on each side or until pink and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt the butter over low heat, then stir in the chopped parsley and Parmesan cheese. Season with salt and pepper to taste.
4. Add the spiralized zucchini noodles to the skillet and toss until well coated in the garlic butter sauce. Cook for 2 3 minutes or until the zucchini is tender but still al dente.
5. Return the cooked shrimp to the skillet, gently tossing them with the zucchini noodles and sauce. Cook for an additional 1 2 minutes to heat through.
6. Serve immediately, garnished with extra parsley and lemon wedges if desired.

Chef’s Insight

The key to this dish is balancing the flavors and textures. Ensure the shrimp are cooked thoroughly but not overcooked, while the zucchini noodles retain a slight al dente bite.

Notes

Feel free to adjust the garlic and seasoning to your preference.