Ingredients
2 medium zucchini, about 8 oz each
1/2 tbsp unsalted butter
2 tsp extra virgin olive oil. divided
4 minced garlic cloves, divided
12 large peeled and deveined shrimp (about 6.5 oz)
kosher salt, to taste
freshly ground black pepper
1 tbsp chopped fresh parsley leaves
1/2 tsp fresh grated lemon zest
3 tbsp freshly squeezed lemon juice (from 1 lemon)
1/8 tsp hot red pepper flakes
Preparation
Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.
Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper. Cook 2 minutes, stirring. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately. Makes 2 servings. 6 shrimp, half the noodles.
