15-Minute Zucchini Noodle Shrimp

# What You’ll Need:

→ Seafood

01 - 9 oz large shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchinis, spiralized into noodles

03 - 1 cup cherry tomatoes, halved

04 - 2 cloves garlic, finely minced

05 - 2 tablespoons fresh parsley, chopped

→ Broth & Seasoning

06 - 2 cups low-sodium chicken or vegetable broth

07 - 2 tablespoons olive oil

08 - Zest and juice of 1 lemon

09 - 1/2 teaspoon crushed red pepper flakes (optional)

10 - Salt and freshly ground black pepper to taste

# How-To:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside.

02 - In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.

03 - Add cherry tomatoes and cook for 1 minute until they begin to soften.

04 - Pour in the broth, lemon zest, and lemon juice. Bring to a simmer.

05 - Add zucchini noodles and cook for 1-2 minutes, stirring gently, until just tender.

06 - Return shrimp to the skillet, add red pepper flakes if using, and toss to combine. Heat through for 1 minute.

07 - Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -

Dinner lands on the table in fifteen minutes flat, no shortcuts that taste like shortcuts.
The lemon-garlic broth tastes like something you simmered for hours, but it's just smart seasoning doing the heavy lifting.
Zucchini noodles soak up every bit of that bright, citrusy flavor without weighing you down afterward.

02 -

Don't skip the initial shrimp sear—that golden crust creates texture contrast that makes this dish memorable instead of one-note.
Zucchini releases water as it cooks, so keep the heat at a simmer rather than a boil, or your broth becomes diluted and thin.

03 -