Ingredients:

  • 2 medium zucchini (about 14-16 oz / 400-450 g total), spiralized to yield about 4 cups zoodles (approximately 300-350 g)
  • 12 oz (340 g) large raw shrimp, peeled and deveined
  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon extra-virgin olive oil (15 ml)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup dry white wine (60 ml) or low-sodium chicken broth
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 1/2 tablespoons fresh lemon juice (about 22 ml)
  • 2 tablespoons chopped fresh flat-leaf parsley (about 8 g)
  • 2 tablespoons finely grated Parmesan cheese (optional) (about 10 g)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional finishing: extra lemon wedges; drizzle extra-virgin olive oil or 1 teaspoon additional butter per plate

Instructions:

  1. Spiralize the zucchini and place in a colander. Lightly salt and let drain 5-10 minutes to remove excess moisture; pat or squeeze dry before cooking to avoid watery zoodles.
  2. Pat the shrimp dry with paper towels and season lightly with kosher salt and freshly ground black pepper.
  3. Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. When butter foams, add minced garlic and red pepper flakes and sauté 20-30 seconds until fragrant, taking care not to brown the garlic.
  4. Add the shrimp in a single layer and sear 1.5-2 minutes per side (depending on size) until shrimp are opaque, pink, and edges are just firm. Remove shrimp to a plate; they will finish in the sauce.
  5. With the pan still hot, pour in the white wine or broth to deglaze, scraping up browned bits from the bottom of the pan. Simmer 1-2 minutes to reduce slightly.
  6. Add the remaining 1 tablespoon butter, lemon zest, and lemon juice; swirl until butter melts and the sauce is glossy. Taste and adjust seasoning with salt and pepper.
  7. Return the shrimp to the pan and toss to coat in the sauce for 30-60 seconds.
  8. Add the drained zoodles and gently toss in the hot sauce for 1-2 minutes, just until warmed and slightly tender but still al dente. Avoid overcooking zoodles to prevent sogginess.
  9. Stir in chopped parsley and grated Parmesan if using. Taste and finish with additional lemon juice, salt, or pepper as needed.
  10. Serve immediately with lemon wedges and optional drizzle of extra-virgin olive oil or a small knob of butter per plate.