Garlic Butter Shrimp with Zucchini Noodles

Name: Garlic Butter Shrimp with Zucchini Noodles
Cook time: 10 min
Yield: 4 servings
Ingredients: 680 g shrimp peeled, deveined, tails removed if desired; 6 g kosher salt divided; 1 g black pepper freshly ground, divided; 900 g zucchini spiralized into noodles; 18 g garlic minced; 15 g fresh parsley chopped; 15 ml olive oil; 14 g unsalted butter divided; 28 g unsalted butter divided; 1 g red pepper flakes; 30 ml lemon juice freshly squeezed; 2 g kosher salt divided; 1 g black pepper freshly ground, divided

This main-course shrimp dish uses a quick garlic butter pan sauce, zucchini noodles, and a brief toss to keep the vegetables just tender while the shrimp stay juicy. It is designed to fit a 30-minute dinner with no advance prep.

By Julienne

Garlic Butter Shrimp with Zucchini Noodles

Cook time: 10 minutes

Servings: 4

Ingredients

680 g shrimp peeled, deveined, tails removed if desired
6 g kosher salt divided
1 g black pepper freshly ground, divided
900 g zucchini spiralized into noodles
18 g garlic minced
15 g fresh parsley chopped
15 ml olive oil
14 g unsalted butter divided
28 g unsalted butter divided
1 g red pepper flakes
30 ml lemon juice freshly squeezed
2 g kosher salt divided
1 g black pepper freshly ground, divided

Instructions

Pat the shrimp dry and season with 4 g salt and 1 g black pepper. Spiralize the zucchini and lightly season it with 2 g salt; set it in a colander to drain while you cook. Mince the garlic and chop the parsley. Shrimp are seasoned and the zucchini has begun draining.
Heat a large skillet over medium-high heat. Add 15 ml olive oil and 14 g butter. When the butter foams, add the shrimp in a single layer and sauté until just opaque and lightly browned, about 1 to 2 minutes per side. Transfer the shrimp to a plate. Shrimp are opaque, pink, and just cooked through.
Reduce the heat to medium. Add the remaining 28 g butter to the skillet, then add the garlic and optional red pepper flakes. Cook for 30 to 45 seconds, stirring, until fragrant but not browned. Garlic smells fragrant and the butter is sizzling softly.
Add the drained zucchini noodles and toss for 1 to 2 minutes until just tender but still slightly crisp. Add the lemon juice, remaining 2 g salt, and remaining 1 g black pepper, then return the shrimp and any juices to the pan. Toss for 30 seconds to coat. Zucchini is glossy and tender-crisp, and the shrimp are reheated in the sauce.
Remove from the heat, fold in the parsley, and serve immediately. Parsley is distributed through the skillet and the dish is ready to plate.