Low-Carb Shrimp Zoodles
Parmesean, garlic, butter, and zucchini noodles cooked in a cast iron pan in under 20 minutes! Healthy and delicious weeknight dinner.
- 4 medium zucchini washed and patted dry
- 1 teaspoon salt
- 1 16oz pkg frozen wild caught shrimp, cooked
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 large cloves garlic
- 1 tablespoon Italian seasonings blend
- 1/4 cup feta cheese, crumbled
- 1 pinch red pepper flakes optional
- 1/4 cup grated parmesean
Wash zucchini and pat dry with paper towels. Cut off both ends to fit nicely into the spiralizer. After creating noodles, set them aside in a paper towel lined bowl and sprinkle with salt.
Heat a cast iron pan on high heat until warm. Add olive oil and 1 tablespoon of butter and melt. Add defrosted shrimp to the pan and cook on both sides for 2-3 minutes until pink in color. Add italian seasonings, red pepper, and freshly pressed garlic to the mixture. Stir until combined.
Squeeze zoodles in the paper towel to insure the water has been released. Add the zoodles and remaining butter to the pan mixture and toss together. Sautee for no more than 3-4 minutes or zoodles will get soggy.
Top with parmesean cheese and feta cheese. Enjoy!