Ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 shallot, finely chopped
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined with tails on (fresh or frozen and thawed)
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 cup low-sodium chicken broth or white wine
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice
1 1/2 pounds zucchini noodles (4 medium zucchini)
1/4 cup chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan (optional)
Directions:
- Heat the butter and olive oil in a large skillet over medium-low heat.
- Add the shallot and cook until beginning to soften about 3 minutes.
- Add the garlic and cook 30 seconds.
- Add the shrimp, salt, red pepper flakes, and black pepper.
- Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
- Add the chicken broth, lemon zest, and lemon juice.
- Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through.
- Stir in the zucchini noodles and parsley.
- Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through.
- Sprinkle with Parmesan and serve warm (optional).
