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)
  1. 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.
  2. Turn the heat down and de-glaze with wine and lemon juice. 
  3. 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.
  4. Remove from heat and stir in lemon zest and parsley.
  5. Top with Parmesan cheese before serving (optional)

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