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4 servings


0 hour 5 mins


0 hours 13 mins


0 hours 18 mins

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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.


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