질문하기
Garlic, butter, shrimp, zucchini noodles. Four ingredients, fifteen minutes, and a high protein Wednesday dinner that feels way fancier than it is.
Pat the shrimp dry with paper towels and season with half the salt and black pepper.
Heat 1 tablespoon of butter in a large nonstick skillet over medium-high heat until melted and lightly foaming, then add the shrimp in a single layer.
Cook the shrimp for 1–2 minutes per side, just until opaque and pink—do not overcook—then transfer to a plate.
Add the remaining 1 tablespoon butter and the minced garlic to the pan. Sauté for 30 seconds over medium heat until fragrant, adjusting heat to avoid browning.
Toss in the zucchini noodles, sprinkle with remaining salt and pepper, and cook for 1–2 minutes, tossing with tongs, just until the noodles are warmed through but still crisp-tender.
Return the shrimp to the skillet, drizzle with lemon juice, and toss together for 30 seconds, just to combine and rewarm.
Sprinkle with parsley, quickly plate, and serve immediately while hot to preserve texture.
