Garlic Shrimp Bowl with Zucchini Noodles & Lemon Butter Sauce
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized or julienned into noodles
4 cloves garlic, minced
1/4 cup butter
1/4 cup dry white wine (optional, can substitute with chicken broth)
1/4 cup lemon juice (about 1 large lemon)
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Red pepper flakes (optional, to taste)
Lemon wedges, for serving (optional)
Instructions:
1. Prepare the zucchini noodles: If using a spiralizer, create zucchini noodles. Alternatively, use a vegetable peeler to create long, thin ribbons. Set aside.
2. Sauté the garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
3. Cook the shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. Make the lemon butter sauce: Add the butter to the skillet and melt over medium heat. Once melted, add the white wine (or chicken broth) and lemon juice. Bring to a gentle simmer and cook for 1-2 minutes, allowing the sauce to slightly reduce and thicken. Stir in the salt, pepper, and red pepper flakes (if using).
5. Add zucchini noodles: Add the zucchini noodles to the skillet and toss to coat them in the lemon butter sauce. Cook for 2-3 minutes, or until the zucchini noodles are tender-crisp. Do not overcook, as you want them to retain some texture.
6. Combine and serve: Return the cooked shrimp to the skillet and toss gently to combine with the zucchini noodles and sauce. Stir in the chopped parsley. Serve immediately, garnished with a lemon wedge, if desired.