Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) salt
  • 3 medium zucchini, spiralized (approx. 1.5 lb / 680g)
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/4 tsp (0.5g) crushed red pepper flakes
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Spiralize the zucchini into noodles. Place them in a colander, sprinkle with a pinch of salt, let them sit for 10 minutes, then pat them dry with a paper towel to remove excess moisture.
  2. Heat 1 tbsp (15ml) of olive oil and 1 tbsp (14g) of butter in a large non-stick skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until opaque pink and slightly golden. Remove shrimp to a plate and set aside.
  3. In the same pan, melt the remaining 2 tbsp (28g) of butter. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant and pale gold. Stir in the lemon juice and lemon zest.
  4. Increase heat to high and add the zucchini noodles to the pan. Toss constantly for 2–3 minutes until just softened. Return the shrimp to the pan, toss for 30 seconds to reheat, and garnish with fresh parsley.