Downshiftology · by Lisa Bryan★ 5.0 (92)
Zucchini Pasta with Lemon Garlic Shrimp
NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 72%
CARBS 4G6% OF CAL
1G FIBER1G SUGAR2G OTHER
FAT 12G39% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles tossed with garlic butter shrimp and lemon juice for a light, quick meal. Naturally low-carb and gluten-free.
mainamericanpastashellfishgluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini
- 1.5 lb approx 30 raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves (finely chopped)
- 2 tbsp butter or ghee
- 1 lemon (juice and zest)
- 1/4 cup white wine (or chicken broth)
- 1/4 cup chopped parsley
- pinch of red pepper flakes
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 14%·PRO 72%
CARBS 4G6% OF CAL
1G FIBER1G SUGAR2G OTHER
FAT 12G39% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 416mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 543mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.