10-Minute Lemon Garlic Butter Shrimp with Zucchini Noodles

Yellowness Ail Butter Seafood with Marrow Noodles - Providential! These scrumptious shrimps neaten a wonderful skilled meal with sanguine zucchini noodles. The scent and kind of the lemon ail butter sauce are seriously the best! Low carb, paleo, keto, and gluten-free, enjoy for a insufficient meal, dinner, or regularize victuals prep.

INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES :

• 1 pound (450g) raw medium shrimp, peeled and deveined
• 1 tablespoons olive oil
• 4 medium zucchini
• 4 garlic cloves, finely chopped
• 4 tablespoons softened butter, or ghee, divided
• Pinch of red pepper flakes
• 1 teaspoon Italian seasoning
• Juice of 1/2 fresh lemon
• 1/4 cup (60ml) chicken or vegetable stock (or white wine)
• Hot sauce of your choice, to taste (we used Sriracha)
• Salt and fresh cracked pepper, to tast
• 1/4 cup chopped fresh parsley, for garnish

DIRECTIONS :

1. Rinse and clipping the ends of the marrow. Piss the marrow pasta using a spiralizer or julienne peeler and set message.
2. Change 1 tablespoon oil and 2 tablespoons butter in a lifesize skillet over medium-high heat. Add the seafood in one stratum and besprinkle with flavoring and flavoring. Navigator for one second without rousing, so the underside of the shrimps get slightly tanned.
3. Add the shredded flavorer, European seasoning, and red seasoning flakes and then impress the seafood for other bit or two to ready the added surface. Shift the shrimp to a neritic bag.
4. In the unvaried pan, add remaining butter, citrus juice, chickenhearted or stalklike hold, and hot sauce to the pan. Carry the sauce to a simmer for 2-3 minutes, stimulating regularly.
5. Budge in the zucchini noodles and navigator until finished, nigh 2 transactions, stimulating regularly. Give the sauce to diminish a bit if it's too diluted. Add the shrimp backrest to the pan and budge for another careful. Foster now with yellowness slices, spare herb, and shrub. Enjoy!