Lemon Shrimp on Zucchini Noodles
A quick and easy, fresh dish.
Servings: 4
Equipment
- 2 Large sauté pans
- 1 Wooden stirring spoon
- Measuring utensils
- 1 Vegetable spiralizer
Ingredients
Noodles
- 4 Medium Zucchini
- 3 Tbsp Cold-pressed extra-virgin olive oil get from single origin (California or Italy)
- 1/2 Tsp Sea salt
- 1/8 Tsp Crushed red pepper flakes 1/4 tsp for more heat
- 1/2 Tsp Dry oregano
Shrimp
- 1.5-2 Lb Wild-caught medium or jumbo shrimp peeled and deveined
- 3 Tbsp Cold-pressed extra-virgin olive oil get from single origin (California or Italy)
Sauce
- 6 Cloves Garlic minced
- 3 Tbsp Butter grass-fed, unsalted
- 1/4 C Lemon juice
- 1/4 C White wine dry
- 3 Tbsp Fresh parsley finely chopped
Instructions
Noodles
- Add 3 Tbsp olive oil to your pan on medium-high heat.
- Run zucchini through the vegetable spiralizer.
- Lightly sauté the zucchini about 3-4 minutes, seasoning with the oregano, red pepper flakes, and salt.
Shrimp
- In another large pan, add 3 Tbsp olive oil over medium-high heat.
- Sauté the shrimp roughly 1-2 minutes per side until the shrimp are just opaque and cooked through.
- Remove the shrimp with a slotted spoon.
Sauce
- In the same pan used for the shrimp, melt 3 Tbsp butter.
- Sauté the garlic until fragrant.
- Add the white wine and lemon juice.
- Bring sauce to a boil, and let thicken.
- Lower the heat and return the shrimp to the pan.
- Carefully toss the shrimp to cover with the sauce.
- Serve the shrimp and sauce over the zucchini noodles and garnish with parsley.
Notes
Allergens:
- Shellfish
- Dairy
- Alcohol