Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles; a lighter take on shrimp scampi.
1 tablespoon olive oil
2 tablespoons butter
1 pound (16-24) shrimp, shelled and deveined
4 cloves garlic, finely chopped
1 pinch red pepper flakes (optional)
1 TBLS lemon juice
3 medium zucchini, cut into noodles (use a spiralizer or mandolin)
salt and pepper to taste
1 teaspoon lemon zest
1 Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
2 Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp and lemon zest, tossing everything and removing from the heat.
3 Enjoy immediately! Revised from Closet Cooking