Garlic Butter Shrimp and Zucchini Noodles
Equipment
- Large Skillet
- Spiralizer
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchinis, spiralized into noodles
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the shrimp dry with paper towels and season them with the salt and black pepper.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter melts.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then add the shrimp in a single layer.
- Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet along with the zucchini noodles. Toss gently for 2 to 3 minutes until the noodles are just warmed through but still firm.
- Return the shrimp to the skillet, add the lemon juice and chopped parsley, and toss everything together for 1 minute to combine.
Notes
Spiralize the zucchini just before cooking to keep the noodles from releasing too much water. If the sauce seems too thin after adding the lemon juice, let the skillet sit over low heat for an extra minute so the butter can thicken slightly. Leftovers reheat best in a skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Spiralizer
Cuisine: American
Equipment: Large Skillet, Spiralizer