0 hour 5 mins
0 hours 13 mins
0 hours 18 mins
4 Tbsp. Land O’ Lakes Light butter
1 Tbsp. extra-virgin olive oil
4 cloves garlic, minced
1/2 Tsp. crushed red pepper flakes
1 cup dry white wine
Finely grated zest of 1 lemon
1 1/2 Lbs. medium peeled and deveined shrimp, tails removed
Kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup chopped fresh flat-leaf parsley
Freshly grated parmesan cheese (optional)
1. Heat the butter and 1 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 Tsp. salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
2. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
3. Transfer to a serving bowl and top with parsley and grated Parmesan. (The cheese is optional but I really love it on this dish!)
NOTES: You’ll need a spirilizer for this recipe but they are very affordable (under $25) and are great for all kinds of veggie and fruit spiralizing. You can get one at Amazon for a decent price.