Low-Glycemic Shrimp and Zucchini Noodles

Pat the shrimp completely dry with paper towels and season lightly with half of the salt and black pepper.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant, being careful not to burn the garlic.

Pour in the low-sodium chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.

Add the spiralized zucchini noodles to the skillet. Toss gently in the garlic-lemon sauce for 1-2 minutes just until they are warm and slightly softened. Do not overcook, or the zoodles will become watery.

Return the cooked shrimp and any accumulated juices back into the skillet with the zucchini noodles. Toss everything together for 30 seconds to reheat the shrimp.

Remove from heat, garnish with lemon zest, fresh chopped parsley, and remaining black pepper. Serve immediately while hot.