Garlic Shrimp Zucchini Noodles

Garlic Shrimp Zucchini Noodles Recipe

Ingredients

• 4 medium zucchini, spiralized
• 1 1/4 pounds large shrimp, peeled and deveined
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes, or to taste
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan (optional)

Directions

1. 1. Spread the zucchini noodles on a clean towel and pat dry. Pat the shrimp dry and season with 1/2 teaspoon salt and the pepper.
2. 2. Heat the oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until opaque and 145°F. Transfer to a plate.
3. 3. Reduce the heat to medium. Melt the butter, then add the garlic and red pepper flakes. Cook for 30 seconds.
4. 4. Add the zucchini noodles and remaining 1/4 teaspoon salt. Toss for 2 to 3 minutes, just until flexible but still crisp.
5. 5. Return the shrimp to the skillet. Add the lemon zest, lemon juice, and parsley and toss for 30 seconds. Top with Parmesan if desired and serve immediately.

Helpful Tips

• Dry both shrimp and zucchini well; excess surface moisture steams the ingredients.
• Cook the zucchini only until barely tender because it continues softening off the heat.
• If using frozen shrimp, thaw completely in the refrigerator and pat very dry.

Storage and Reheating

Refrigerate leftovers in a sealed container for up to 3 days. Reheat briefly in a skillet over medium heat; longer reheating makes shrimp rubbery and zucchini watery.

Food Safety

Cook shrimp to 145°F or until pearly and opaque. Thaw frozen shrimp in the refrigerator, never on the counter, and refrigerate the finished dish within 2 hours.

Estimated Nutrition

Per serving: 280 calories, 29 g protein, 11 g carbohydrate, 15 g fat, 3 g fiber, 510 mg sodium. Nutrition is an estimate and varies by brands and portions.