Recipe

Lemon Garlic Shrimp & Zucchini Noodles

This dish is becoming almost a weekly occurrence at my house. It took some convincing to get my husband behind the idea of zucchini noodles instead of pasta, but there’s no denying this recipe is a flavor bomb. It tastes even better when you think about how light and low in calories it is.

Yields 2 servings

  • 1/2 lb (approx. 16) jumbo shrimp, cleaned and deveined
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp crushed red pepper (optional)
  • 1/2 Tbsp lemon pepper
  • 2 medium or large zucchini, cut in noodles
  • 1/3 cup white wine (I use Pinot Grigio)
  • 2 Tbsp lemon juice
  • fresh parsley to garnish
  • salt & pepper on hand
  1. Heat the oil in a large skillet or wok over medium heat. Add garlic and crushed red pepper. Stir and simmer for 1 minute.
  2. Add shrimp to the pan and sprinkle lemon pepper over them. Cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque. Remove shrimp and set aside, reserving the liquid in the pan.
  3. Add wine and lemon juice to the oil and bring to a low boil. Reduce heat to medium-low and add the zucchini, tossing to coat. Season with salt and pepper. Cook for 2-3 minutes until tender.
  4. Toss shrimp with the zucchini noodles and serve with a garnish of fresh parsley.

This is a great weeknight dinner because there’s hardly any prep except for the zucchini and it can be executed in about 10 to 15 minutes. You might want to have some bread on the side to soak up all the sauce that will be at the bottom of your dish. And with a dinner this light, there’s no guilt about a few extra carbs!

{follow me on twitter & instagram: @thepickygourmet}

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