INGREDIENTS:
4 medium sized zucchinis
3 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 lb medium shrimp, peeled and deveined
1/4 cup dry white wine*
2 tablespoons freshly squeezed lemon juice
1/4 cup freshly chopped parsley
1/4 cup freshly grated Parmesan cheese
INSTRUCTIONS:
Using a spiralizer, spiralize 3 medium zucchinis into spaghetti-like noodles. Pat dry with a few paper towels to remove some of the moisture. Place in a bowl and set aside.
Melt butter in a large pan on the stove at medium-high heat. Add the garlic, shallot, salt, pepper and red pepper flakes. Cook until the garlic and shallot start to soften; about 2-3 minutes.
Add the shrimp and cook until they start to turn pink; about 3-5 minutes. Pour the wine and lemon juice into the pan and bring to a boil. Reduce heat and let simmer for 5 minutes or until shrimp appear fully cooked.
Transfer shrimp and sauce to a bowl, reserving about 1/4 cup of sauce in the pan. Add the spiralized zucchini noodles to the pan and turn heat to medium-high. Sauté until the zucchini noodles are tender-crisp; about 1-2 minutes.
Using tongs, transfer the zucchini noodles evenly into four bowls. Ladle the shrimp with the sauce on top of the noodles in each bowl. Garnish with freshly chopped parsley and grated Parmesan cheese.
