Servings: 3
Prep time: 10 min Cooking time: 15 min
Ingredients
1 tbsp Butter
2 tbsp Avocado Oil
3 Garlic cloves, minced
10 ounces Zucchini Noodles, spiralized
1 tbsp Lemon Juice (plus zest from half a lemon)
1/4 cup Shallot (peeled, finely chopped)
12 ounces Shrimp (peeled, deveined)
2 tbsp Parsley (finely chopped)
Directions
Heat a large skillet over medium heat and add the oil. Add the garlic, stirring often for one minute, until fragrant. Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove and stir in the lemon juice and set aside on a plate.
In the same skillet, melt the butter. Add the shallot and cook, stirring frequently until softened, about two minutes. Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.
Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley, lemon zest, and a dash of salt. Enjoy!
Notes:
No Store-Bought Zucchini: Use a spiralizer to create zucchini noodles. 1 zucchini = 1 serving.
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Use extra virgin olive oil instead of butter and dairy-free pesto.
More Flavor: Add chili flakes.
Additional Toppings: Add spinach or arugula.
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