Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • 3 medium zucchinis, spiralized
  • ½ tsp salt

Instructions:

  1. Spiralize the zucchini into noodles.
  2. Toss the noodles with ½ tsp salt in a colander and let sit for 10 minutes to release moisture.
  3. Pat the noodles aggressively dry with paper towels to remove excess surface moisture.
  4. Pat the shrimp completely dry with paper towels and season with salt, pepper, and cayenne.
  5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
  6. Add shrimp in a single layer; sear for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.
  7. Lower heat to medium and add remaining olive oil and butter to the skillet.
  8. Stir in minced garlic and red pepper flakes; sauté for 60 seconds until fragrant.
  9. Add the dried zoodles to the pan and toss constantly for 2-3 minutes until vibrant green but still crisp.
  10. Return shrimp to the pan, drizzle with lemon juice, and fold in chopped parsley until heated through.