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Shrimp Scampi And Zucchini Noodles

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Prep Time 5 mins
Cook Time 10 mins

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot — finely chopped
  • 4 cloves garlic — minced about 1 1/2 tbsp
  • 1 lb large raw shrimp — peeled and deveined with tails on (fresh or frozen then thawed
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 c low-sodium chicken broth — or white wine
  • Zest from 1/2 a lemon
  • 1/4 c freshly squeezed lemon juice
  • 1 1/2 lbs zucchini noodles — from about 4 medium zucchini
  • 1/4 c chopped fresh parsley leaves
  • 2 tbsp freshly grated Parmesan

Instructions
 

  • Heat the butter and olive oil in a large skillet over medium-low heat.
  • Add the shallot and cook until starting to soften, for about 3 minutes.
  • Add the garlic and cook for 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
  • Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through.
  • Stir in the zucchini noodles and parsley.
  • Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.)
  • Sprinkle with parsley and parmesan. Serve warm.