Cooking Light
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 6 shrimp and 2/3 cup zucchini)

The sauce in this low-carb version of the classic seafood dish is lovely and bright with wine and lemon. For the best results, use fresh zucchini noodles instead of frozen.

How to Make It

1. Heat 2 tablespoons oil in a large skillet over high. Add shrimp and 3/8 teaspoon salt; cook, stirring occasionally, until the shrimp is browned on both sides and cooked through, 3 to 4 minutes.

2. Transfer shrimp to a large bowl. Reduce heat under skillet to medium- high; add 1 tablespoon butter, stirring until butter melts. Add zucchini; cook, stirring occasionally, until just starting to become tender, 1 to 2 minutes. Add zucchini to shrimp in large bowl, and set aside. Do not wipe skillet clean.

3. Add remaining 1 tablespoon oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring constantly, until garlic is golden brown but not burned, about 1 minute. Add wine; cook, stirring occasionally, until reduced by three-fourths, about 3 minutes. Stir in lemon juice and remaining 1/2 teaspoon salt. Remove from heat. Gradually swirl in remaining 2 tablespoons butter until mixture is emulsified and creamy.

4. Add shrimp-zucchini mixture and 1 tablespoon parsley to mixture in skillet; toss to coat. Spoon mixture into bowls; sprinkle with lemon zest and remaining 1 tablespoon parsley. Serve immediately.

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes