Shrimp sautéed with garlic butter, tossed with zucchini noodles for a light, flavorful Italian-inspired entrée.
# What You’ll Need:
→ Seafood
01 - 450 g large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons chopped fresh parsley
04 - 75 g cherry tomatoes, halved (optional)
05 - 2 tablespoons fresh lemon juice
06 - 1 tablespoon grated lemon zest
→ Sauce & Fats
07 - 3 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 4 large garlic cloves, minced
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 1/4 cup freshly grated Parmesan cheese (optional)
# How to Make It:
01 - Pat shrimp dry and season with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just opaque. Transfer shrimp to a plate.
03 - Reduce heat to medium. Add remaining olive oil and butter. Sauté minced garlic and crushed red pepper flakes for 30 seconds until fragrant, avoiding browning.
04 - Add spiralized zucchini noodles and cherry tomatoes (if using) to the skillet. Toss for 2–3 minutes until zucchini is slightly softened but maintains crispness.
05 - Stir in lemon juice and grated lemon zest. Return cooked shrimp to the skillet and add chopped parsley. Toss gently to combine all ingredients.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and serve immediately, garnished with Parmesan cheese if desired.
