Lemon Garlic Butter Shrimp Zucchini Noodles

• 12 oz shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat a large skillet over medium heat. Add butter and let melt.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Add shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
4. 4 Toss in the zucchini noodles and cook for 2-3 minutes until just tender.
5. 5 Drizzle lemon juice over the shrimp and zucchini noodles, then sprinkle with lemon zest.
6. 6 Season with salt and pepper to taste, and toss to combine.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Spiralizer or julienne peeler

Variations

• Add a splash of white wine to the skillet for extra depth of flavor.
• Toss in cherry tomatoes for added sweetness and color.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute shrimp with scallops for a different texture.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 10 minutes before cooking.
• Ensure zucchini noodles are not overcooked to maintain their texture.

Storage

Store 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 noodles.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad for a complete meal.

FAQ