Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1/4 cup (15g) fresh parsley, chopped
  • 8 oz (225g) zucchini noodles

Instructions:

  1. Prepare your zucchini noodles. If you are using a spiralizer, set them aside on a paper towel to remove excess moisture.
  2. Heat olive oil over medium-high heat in a stainless steel or cast-iron skillet. Pat shrimp completely dry and season with salt and pepper.
  3. Add shrimp to the pan in a single layer and sear for 1–2 minutes per side until the edges are just pink and opaque. Remove shrimp immediately to a plate.
  4. Lower the heat to medium. Melt 1 tbsp of butter and sauté the minced garlic for 30–60 seconds until aromatic.
  5. Pour in the white wine and simmer for 2 minutes to reduce the liquid by half.
  6. Stir in the lemon juice, zest, and remaining 2 tbsp of butter, whisking constantly until the sauce is glossy and thickened.
  7. Toss the zucchini noodles and seared shrimp back into the skillet. Add the parsley, tossing gently for 1 minute until coated.