Garlic Lemon Shrimp Skillet with Zucchini Ribbons

• 1 pound shrimp, peeled and deveined
• 2 medium zucchinis, julienned into ribbons
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter (optional)

Steps

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 2 Add the minced garlic and sauté for 1 minute until fragrant.
3. 3 Increase heat to medium-high, add shrimp, and season with salt and pepper. Cook for 2 minutes per side until pink and cooked through.
4. 4 Remove shrimp from skillet and set aside.
5. 5 In the same skillet, add another tablespoon of olive oil and the zucchini ribbons. Sauté for 3-4 minutes until just tender.
6. 6 Stir in lemon zest, juice, and red pepper flakes if using. Cook for an additional minute.
7. 7 Return shrimp to the skillet, add butter if using, and toss to coat everything in the lemony sauce.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add sun-dried tomatoes for extra flavor, or swap zucchini for yellow squash.

Substitutions

• If shrimp isn't available, substitute with scallops or chicken breast, adjusting cook time accordingly.

Pairings

• Pairs well with a crisp white wine and a fresh green salad.

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 15 minutes before cooking.
• Ensure your skillet is hot before adding the shrimp to achieve a nice sear.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture of the zucchini and shrimp.

Serving Suggestions

• Serve with a side of crusty bread or over a bed of arugula for a refreshing twist.

FAQ