8 oz (225g) zucchini noodles (zoodles) or low-carb pasta of your choice
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for heat)
1/4 cup fresh basil, chopped
Salt and pepper, to taste
1/2 cup grated Parmesan cheese (optional)
1/4 cup lemon juice (freshly squeezed)
Instructions:
Prepare the pasta: If you’re using zucchini noodles (zoodles), you can either spiralize them yourself or buy pre-made zoodles. If you’re using another type of low-carb pasta, cook it according to package instructions. Drain and set aside.
Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, sprinkle with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the garlic and tomatoes: In the same skillet, add a bit more olive oil if needed. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the halved cherry tomatoes and cook for 3-4 minutes, or until they begin to soften and release their juices.
Combine: Add the cooked shrimp back into the skillet with the tomatoes. Stir in the zucchini noodles or low-carb pasta, lemon juice, and fresh basil. Toss everything together until the noodles are well coated and heated through.
Finish: Sprinkle with grated Parmesan cheese if desired, and adjust seasoning with more salt, pepper, or lemon juice to taste.
Notes:
You can add extra vegetables like spinach, bell peppers, or mushrooms for more flavor and nutrients.
If you’re not following a strict keto diet, you can use regular pasta instead of zucchini noodles.
Feel free to add more red pepper flakes if you like your dish spicier.
