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Shrimp & Zucchini Noodles

Course Main Course
Keyword Shellfish
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 244 kcal

Ingredients

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic minced (1 1/2 tablespoons)
  • 1 pound large raw shrimp peeled and deveined with tails on, fresh or frozen/thawed
  • 1 teaspoon Kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • ¼ cup low-sodium chicken broth or white wine
  • 1 fresh lemon zest from 1/2 lemon
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ pounds zucchini noodles (4 medium zucchini)
  • ¼ cup chopped fresh parsley leaves
  • 2 Tablespoons freshly grated Parmesan

Instructions

  1. In a large skillet over medium heat, heat the butter and olive oil. Add the shallot and sauté for 4 minutes and then add the garlic. Saute for another 30 seconds. Then stir in the shrimp, salt, red pepper flakes, and black pepper. Saute for 3 minutes, or until the shrimp begin to turn pink but are still a bit translucent.

  2. Stir in the chicken broth and bring to a low simmer. Then add in the lemon zest and lemon juice. Simmer for another minute or until the shrimp are cooked through.

    Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.

  3. Add the zucchini noodles and parsley to the skillet. Stir until everything is hot, but don't overcook the zucchini. Serve warm and garnish with parsley and parmesan cheese.