INGREDIENTS
4-6 medium zucchini, trimmed
1/2 tsp salt, divided
2 tbsp butter
2 tbsp olive oil, divided
1 tbsp minced garlic
1/3 cup dry white wine
1 lb peeled and deveined raw shrimp
1 tbsp lemon juice
1/4 cup chopped parsley
1/4 tsp ground pepper
1/4 cup grated Parmesan cheese
Lemon wedges for serving
INSTRUSTIONS
1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
2. Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.
credit: eatingwell.com