Ingredients:

  • 4 large Zucchini, spiralized (approx. 680g / 1.5 lbs)
  • 1/2 tsp Sea salt
  • 1 tbsp Extra virgin olive oil
  • 1.5 lbs Large shrimp, peeled and deveined
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Red pepper flakes
  • 1/4 cup Fresh parsley, chopped
  • 1 medium Lemon, juiced and zested
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place spiralized zucchini on paper towels and sprinkle with sea salt. Let sit for 5 minutes, then pat dry to remove excess moisture.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Season with salt, pepper, and smoked paprika. Sear for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, melt the butter. Add minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant and lightly golden.
  4. Stir in the lemon juice and half of the fresh parsley, scraping any browned bits from the bottom of the pan.
  5. Return the shrimp to the pan and add the zucchini noodles. Use tongs to toss for 1–2 minutes until zoodles are warmed through but still al dente.
  6. Remove from heat. Top with lemon zest and the remaining parsley before serving.