Creamy Garlic Shrimp & Zoodles
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized into zoodles (or use 2 cups pre-spiralized zucchini)
4 cloves garlic, minced
1/4 cup butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Season shrimp generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add butter to the same skillet and melt over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, lemon juice, oregano, and red pepper flakes (if using). Reduce heat to low and let the sauce simmer for 2-3 minutes, allowing it to slightly thicken. Season with salt and pepper to taste.
5. Add the zucchini noodles (zoodles) to the creamy garlic sauce. Toss gently to coat the zoodles evenly. Cook for 2-3 minutes, or until the zoodles are tender-crisp. Do not overcook, as you want them to retain some texture.
6. Add the cooked shrimp back to the skillet and toss gently to combine with the zoodles and sauce.
7. Serve immediately, garnished with fresh parsley. Enjoy!