Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 2 tbsp olive oil (30ml)
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes (or more, to taste)
  • 1/4 cup dry white wine (59ml) (optional)
  • 1/4 cup chicken broth (59ml)
  • 1/4 cup lemon juice, freshly squeezed (59ml)
  • 2 tbsp unsalted butter (28g)
  • Salt and freshly ground black pepper, to taste
  • 4 medium zucchini, spiralized into noodles
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for serving
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Pat the shrimp dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant (about 30 seconds), being careful not to burn the garlic.
  3. (If using) Pour in the white wine and cook until reduced by half, scraping up any browned bits from the bottom of the pan.
  4. Stir in the chicken broth and lemon juice. Bring to a simmer.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  6. Remove the shrimp from the skillet and set aside. Stir in the butter into the sauce until melted and emulsified. Adjust seasoning with salt and pepper to taste.
  7. Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until tender-crisp.
  8. Return the shrimp to the skillet. Toss everything together with the parsley. Serve immediately with lemon wedges and grated Parmesan cheese (if desired).