For this dish, I enough for one serving. Though in retrospect, I feel like I just made a shrimp dish with a side of zucchini noodles. I'm using the Veggetti spiralizer which is essentially a pencil sharpener for carrots, zucchini, and smaller squash.
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| The Foodening Blog: Zucchini Noodles with Lemon Garlic Shrimp |
Ingredients
8 oz raw shrimp (per person), peeled and deveined
1-2 raw zucchini per person
1 tbsp olive oil, for frying
2 garlic cloves, chopped
1 tbsp unsalted butter
1 tsp fresh lemon juice
1 tbsp white wine, chicken broth, or dry vermouth
dash of red pepper flakes, to taste
sea salt, to taste
fresh ground black pepper, to taste
Directions
Prepare the zucchini by trimming the ends off the squash and using either a mandoline or a spiralizer to transform the zucchini into thin noodle-like strips.
Heat oil in a large frying pan. Add shrimp in a single layer, season with sea salt and black pepper. Add garlic. Cook for one minute on each side. Remove shrimp from pan to a plate.
Deglaze the pan by adding vermouth. Add red pepper flakes, vermouth, unsalted butter, and lemon juice. Let simmer for about a minute more.
(optional) Add zucchini noodles to the pan and stir until coated in the sauce.
Remove from heat. Stir in the shrimp. Transfer all to a plate or bowl and serve.
