Servings: 1
-
size: servings per bowl
Ingredients:
- 500 g - Zucchini Noodles
- 140 g - Cream Cheese
- 140 g - Prawns
- 2 tps - Tomato Puree
- 1 clove - Garlic
- 1/2 medium - Onions
- 1 cup - Spinach Raw
- 1 tbsp - Olive Oil
- 1 tsp - Spices Oregano Dried
- 1/2 lemon - Lemon Juice Raw
- 1 tbsp - Lemon Peel
- 2 tbsp - Basil, fresh, chopped
- 1/4 tsp - Salt
- 1/8 tsp - Black Pepper
Nutritional values:
info_outlineper 1 serving
- Calories: 318 Kcal
- Proteins: 18.90 g
- Fats: 22.50 g
- Total carbs: 12.10 g
- Fiber: 2.80 g
- Net carbs: 9.30 g
Lemon Garlic Butter Shrimp with Zucchini Noodles
In a large skillet, heat the olive oil over medium-high heat.
Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
Remove the shrimp from the skillet and set aside. In the same skillet, melt the butter over medium heat.
Add the garlic and cook until fragrant, about 1 minute. Add the chicken broth, lemon juice, and lemon zest, and bring to a simmer.
Add the zucchini noodles and cook until tender, about 3-5 minutes. Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
lowcarb lunch dinner
© 2025, made by Keto Travelers