Lemon Herb Shrimp Scampi with Zucchini Noodles and Spinach
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchinis, spiralized into noodles
- 5 ounces fresh spinach
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the shrimp dry and season them with salt and pepper. Set the zucchini noodles aside in a colander to drain any excess moisture.
- Heat the butter and olive oil together in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until they turn pink and opaque. Squeeze in half the lemon juice during the last minute of cooking.
- Stir in the spinach and let it wilt for 1 minute. Add the zucchini noodles and toss gently for another minute so they warm through but stay slightly crisp.
- Remove the skillet from heat. Stir in the remaining lemon juice, lemon zest, and chopped parsley. Taste and adjust salt or pepper if needed before serving right away.
Notes
Spiralize the zucchini just before cooking and give the noodles a quick drain to prevent excess water from diluting the sauce. If you prefer a bit more heat, add a small pinch of red pepper flakes with the garlic. Leftovers reheat best in a skillet over low heat with a splash of water to loosen the sauce.