• 2 tablespoons olive oil, divided
  • 2 cloves garlic, finely chopped, divided
  • ½ teaspoon dried parsley
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes
  • ½ pound uncooked medium shrimp, peeled and deveined
  • 2 medium zucchini
  • 1 tablespoon butter
  • ¼ cup finely diced shallot
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine
  • 1 teaspoon lemon zest, not packed
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • Directions

  • Step 1

    Mix 1 tablespoon olive oil, 1 garlic clove, dried parsley, black pepper, and red pepper flakes together in a small bowl; mix well. Add shrimp, turn to coat, and refrigerate for 30 minutes.


  • Step 2

    Cut off the ends of the zucchini and use a spiralizer on the thinnest setting to create the zoodles.

  • Step 3

    Heat remaining olive oil and butter in a large skillet over medium-low heat. Saute shallot for 3 minutes; add remaining garlic and cook for an additional 30 seconds. Add shrimp and cook until bright pink on the outside and meat is opaque, about 2 minutes per side. Add lemon juice, wine, lemon zest, and salt. Cook and stir for 1 minute.

  • Step 4

    Remove the skillet from heat and add zucchini; stir for 2 to 3 minutes. The residual heat will cook the zucchini.

  • Step 5

    Divide onto 2 plates, top with fresh parsley, and serve.

  • Cook's Note:

    The two medium zucchini together should weigh about 1 pound.

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