Ingredients:

  • 4 medium zucchinis (about 1 lb or 450 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 lb (450 g) langostino tails, thawed if frozen
  • ¼ cup (60 ml) white wine or vegetable broth
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon lemon zest
  • Fresh basil leaves, chopped
  • Salt and pepper, to taste

Instructions:

  1. Spiralize zucchinis into noodles; set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add minced garlic; sauté until fragrant (about 1 minute).
  4. Stir in red pepper flakes (if using).
  5. Add langostino tails to the skillet; sauté for 3-4 minutes until heated through and slightly golden.
  6. Pour in white wine or vegetable broth, lemon juice, and lemon zest; simmer for an additional 2-3 minutes.
  7. Add zucchini noodles to the skillet; toss to combine and heat through (about 2 minutes).
  8. Season with salt and pepper to taste.
  9. Remove from heat; sprinkle with fresh basil before serving.