Spanish-Style Garlic Shrimp with Zucchini Ribbons

Gambas al ajillo, sizzling garlic shrimp in olive oil, is a Spanish tapas staple that comes together in minutes. Here it's turned into a full dinner by serving it over zucchini ribbons instead of the usual crusty bread, so you can mop up all that garlicky pan sauce a little more lightly.

Shrimp cooks quickly and brings a big dose of lean protein with very little fat of its own, and the zucchini ribbons add volume and a bit of fiber without the carbohydrate load of bread or pasta. The olive oil and garlic are still there in full force for flavor, just measured out rather than poured freely, keeping the dish satisfying without becoming heavy.

This is a great 20-minute dinner for nights when you want something that feels special but takes almost no effort.