Ingredients45 m servings 325 cals
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
- Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
- Cook's Note:
- Substitute yellow squash for the zucchini if preferred.
Per Serving: 325 calories; 20.3 g fat; 9.3 g carbohydrates; 22.1 g protein; 205 mg cholesterol; 298 mg sodium. Full nutrition
ReviewsRead all reviews 20
This turned out well. I added extra Parmesan cheese on top because we like it. Also, added some bacon because, you know why.
Made as written and loved every bite! You can't go wrong with this one. I think the only one thing the recipe isn't clear on is the shrimp. It doesn't specify to use raw or cooked. Use raw. This...
It was my first time making zucchini like spaghetti and I didn't know if I'd like it. But it was delicious. I didn't have a lemon so I used a lime. Substituted white onion for the shallot. ...
This was, I think, my favorite meal. I added red and yellow cherry tomatoes cut in half and some sliced mushrooms when I added the garlic. Sooooo good. My husband made a pasta dish with sautée...
My husband loved the shrimp but not so much the zucchini. will make again with pasta noodles.
I made several changes to this only because I know what my wife likes, but the inspiration and core of the ingredients came from this amazing recipe. Wife: “This is one of the best dinners I’ve ...