Serves 4-6
- 4 medium zucchini, spiralized (about 6 cups)
- 1 lb. shrimp, peeled and deviated
- 2 tablespoons unsalted butter or ghee
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and black pepper to taste
- 1/4 cup white wine
- 1/4 cup lemon juice
- 1/2 lemon, zested
- 1/4 cup fresh parsley leaves, minced
- 1/2 cup Parmesan cheese, grated (optional)
- Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
- Turn the heat down and de-glaze with wine and lemon juice.
- Toss the zucchini noodles in with tongs and coat with sauce. Bring to a simmer and wilt for 3 minutes. Season with salt and pepper to taste.
- Remove from heat and stir in lemon zest and parsley.
- Top with Parmesan cheese before serving (optional)