Garlic Butter Shrimp and Zucchini Noodles

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
3. Lower heat to medium and add the remaining 1 tablespoon butter to the skillet. Stir in the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
4. Add the spiralized zucchini noodles to the skillet and toss gently to coat them in garlic butter. Cook for 2-3 minutes, stirring occasionally, until the noodles are just tender but not mushy.
5. Return the shrimp to the skillet and squeeze the lemon juice over everything. Toss gently to combine and warm the shrimp through for another minute.
6. Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Chef tips

• To spiralize zucchini, use a spiralizer or a julienne peeler. If you don’t have these tools, you can buy pre-spiralized zucchini noodles at many grocery stores.
• Avoid overcooking the zucchini noodles to keep them crisp and prevent them from becoming watery.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.
• Shrimp can overcook quickly, so watch closely—they turn pink and firm when done.
• For a gluten-free option, no modifications are needed as this recipe is naturally gluten-free.