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_outline

per 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

© 2024, made by Keto Travelers

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