Lemon Zucchini Spaghetti with Shrimp

Have yourself some paleo shrimp scampi this evening for a quick and easy dinner that pairs low-carb zucchini spaghetti with garlicky shrimp.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 274 Calories

Ingredients

• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• 1 tablespoon capers, drained
• 2 zucchini
• 1 lemon, zested, or to taste
• 0.25 teaspoon freshly ground black pepper
• 0.25 cup chicken broth
• 0.5 pound large shrimp, peeled and deveined
• 0.5 teaspoon sea salt
• 2.5 tablespoons olive oil, or to taste, divided
• 0.5 cup fresh spinach

Recipe Instructions

Step 1

Season shrimp lightly with salt and pepper.

Step 2

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.

Step 3

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.

Step 4

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.