Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 3 medium zucchini, spiralized
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp freshly grated Parmesan cheese
  • 1 lemon, cut into wedges

Instructions:

  1. Spiralize the zucchini into long coils. Place them in a colander, sprinkle with 1/2 tsp salt, and let them sit for 10 minutes. Gently pat them dry with a paper towel.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque pink with golden-brown edges. Remove shrimp to a plate and set aside.
  3. Lower heat to medium. Add the remaining butter and olive oil to the same skillet. Stir in the minced garlic and red pepper flakes until fragrant.
  4. Pour in the white wine (or chicken broth) and lemon juice. Simmer for 2-3 minutes until the liquid reduces slightly.
  5. Add the spiralized zucchini and 1 tbsp olive oil. Flash-sauté over high heat just until the zucchini is crisp-tender.
  6. Return the seared shrimp to the pan. Toss in the chopped parsley and grated Parmesan cheese until the sauce is emulsified and glossy. Serve immediately with lemon wedges.