INGREDIENTS:
1 tablespoon olive oil
2 tablespoons butter
1 pound (16-24) shrimp, shelled and deveined
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/4 cup white wine or chicken broth or shrimp broth
2 tablespoons lemon juice (~1 lemon)
3 medium zucchini, cut into noodles
salt and pepper to taste
1 teaspoon lemon zest
1 tablespoon parsley, chopped
DIRECTIONS:
1. Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
2. Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat.
3. Enjoy immediately!
Note: Cut the zucchini into noodles with a mandoline or a spiralizer.
Source: Closet Cooking
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