- Average
- Average budget
Ingredients
- 5 Tbsp olive oil, divided
- 1 lb peeled & deveined raw med
- shrimp
- 7/8 tsp kosher salt, divided
- 1/4 cup cold unsalted butter,
- cubed and divided
- 2 lb fresh zucchini spirals
- 3 med garlic cloves, thinly sliced
- 1/4 tsp crushed red pepper
- 1/2 cup dry white wine
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh flat leaf
- parsley, divided
Preparation
Step 1
Heat 4 Tbsp oil in a large skillet over high. Add shrimp and 3/8 tsp salt; cook, stirring occasionally, until shrimp is browned on both sides and cooked thru, 3 to 4 minutes.
Step 2
Transfer shrimp to a large bowl. Reduce heat under skillet to med-high; add 2 Tbsp butter, stirring until butter melts. Add zucchini spirals; cook, stirring occasionally, until just starting to become tender, 1 to 2 minutes. Add zucchini to shrimp in large bowl, and set aside. Do not wipe skillet clean.
Step 3
Add remaining 1 Tbsp oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring constantly, until garlic is golden brown but not burned, about 1 minute. Add wine; cook, stirring occasionally, until reduced by three fourths, about 3 minutes. Stir in lemon juice and remaining 1/2 tsp salt. Remove from heat. Gradually swirl in remaining 2 Tbsp butter until moisture is emulsified and creamy.
Step 4
Add shrimp-zucchini mixture and 1 Tbsp parsley to mixture in skillet; toss to coat. Spoon mixture into bowls; sprinkle with lemon zest and remaining 1 Tbsp parsley. Serve immediately.
Step 5
NUTRITION: (6 shrimp- 2/3 cup noodles) Cal 401; Fat 30g; Unsat Fat 18g; Protein 18g; Carb 8g; Fiber 3g; Sugars 3g; Sodium 591mg; Calcium 11%; Potassium 16%