Ingredients
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1 lb large shrimp, peeled and deveined
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4 medium zucchini, spiralized
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3 tbsp unsalted butter
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4 cloves garlic (2 grated, 2 sliced)
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1 shallot, finely chopped
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1/4 cup white wine
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3 tbsp lemon juice (plus zest of 1 lemon)
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1/2 tsp red pepper flakes
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2 tbsp fresh parsley, chopped
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1 tbsp fresh chives, chopped
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Salt and pepper to taste
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2 tbsp olive oil
Instructions
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Spiralize zucchini into noodles, cutting very long strands in half.
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Pat shrimp dry and toss with 1 tbsp olive oil, red pepper flakes, grated garlic, and salt.
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Melt 2 tbsp butter in large skillet over medium heat. Add shrimp in single layer and cook 1-2 minutes per side until pink. Remove shrimp before fully cooked.
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Add remaining butter and olive oil to pan. Sauté shallots and sliced garlic until softened.
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Add white wine and lemon juice, scraping up brown bits from pan bottom. Simmer 2 minutes.
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Add zucchini noodles and cook 5-7 minutes, until tender but still slightly crunchy.
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Return shrimp with any juices to pan. Add lemon zest and fresh herbs. Stir to combine and heat through.
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Season with salt and pepper. Serve immediately.
Notes
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Don’t overcook the zucchini noodles – you want them to hold a little crunchiness.
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Removing the shrimp early prevents overcooking – they’ll finish cooking when returned to the pan.
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The brown bits on the pan bottom are packed with flavor – make sure to scrape them up!
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Servings: 2
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Calories: 285 kcal
- Prep Time: 5
- Cook Time: 10
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Gluten Free