Lemon Zucchini Spaghetti with Shrimp recipe
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Ingredients
- ½ pound large shrimp, peeled and deveined salt and freshly ground black pepper to taste 2 ½ tablespoons olive oil, or to taste, divided 2 zucchini 1 clove garlic, minced ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 lemon, zested, or to taste ½ cup fresh spinach ¼ cup chicken broth 1 tablespoon capers, drained
Nutrition Info
- 274.4 caloriescarbohydrate: 11 gcholesterol: 173.3 mgfat: 18.4 gfiber: 4.2 gprotein: 21.2 gsaturatedFat: 2.7 gservingSize: -sodium: 1008.7 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon Zucchini Spaghetti with Shrimp
Directions
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Season shrimp lightly with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.