Healthy Shrimp Scampi with Zucchini Noodles #healthydiet #lowcarb

Consistently, Ben and I attempt to spend couple of minutes perusing for relaxation. More often than not, he goes after the most recent prize-winning true to life, and I select (shock!) a cooking magazine. It suits us. He can depend on me for an unending supply of new meals like the present Healthy Shrimp Scampi with Zucchini Noodles, and I can rest guaranteed that he'll generally have a clever subject for us to examine while we eat them.

In the mean time, on my side of the bed, the perusing material is a lot hotter. The latest magazines to arrive on our doorstep have been loaded up with stunning, shiny photographs of a nutrition type that is hitting its pinnacle: VEGETABLES.

Summer is produce primetime. On the off chance that you've been hoping to consolidate more veggies into your eating routine, there couldn't be a superior season (or a superior formula!) to start. Solid Shrimp Scampi with Zucchini Noodles. Simple, low-carb variant of the great shrimp pasta dish that is tasty, brisk to make, thus delectable!

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Ingredients

•  1 tablespoon unsalted butter
•  1 tablespoon olive oil
•  1 shallot — finely chopped
•  4 cloves garlic — minced (about 1 1/2 tablespoons)
•  1 pound large raw shrimp — peeled and deveined with tails on (fresh or frozen and thawed)
•  1 teaspoon kosher salt
•  1/2 teaspoon red pepper flakes
•  1/4 teaspoon black pepper
•  1/4 cup low-sodium chicken broth — or white wine
•  Zest of 1/2 lemon
•  1/4 cup freshly squeezed lemon juice
•  1 1/2 pounds zucchini noodles — from about 4 medium zucchini
•  1/4 cup chopped fresh parsley leaves
•  2 tablespoons freshly grated Parmesan

Instructions

1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
2. Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.

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