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Garlic Butter Shrimp and Zucchini Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Spiralizer

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 4 medium zucchinis, spiralized into noodles
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Pat the shrimp dry with paper towels and set them aside. This helps them cook evenly in the butter.
  • Melt the butter in a large skillet over medium heat. Add the minced garlic and stir for 30 seconds until fragrant but not browned.
  • Add the shrimp to the skillet along with the salt and black pepper. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque.
  • Stir in the lemon juice and remove the skillet from the heat. Add the zucchini noodles and toss gently for 1 minute so they warm slightly but stay crisp.
  • Sprinkle the chopped parsley over the top and serve right away.

Notes

Use a spiralizer on the zucchinis just before cooking so they do not release too much water. If the noodles seem wet after spiralizing, pat them lightly with a towel. Leftovers keep in the fridge for one day and reheat best in a skillet over low heat with a small pat of butter to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Spiralizer