2 Tablespoons olive oil (I used red Palm oil which had a nice buttery flavor)
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional) (forgot to use!)
1/4 cup white wine (could sub chicken broth)
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (use a spiralizer or mandolin)
Chopped parsley, for garnish
NOTE: I'm making 1/2 of this recipe since I don't love leftover shrimp - they can get rubbery when reheated! BUT I'm using all the wine and lemon for more sauce.
For 21 Day Fix, 1 red, 1 green, and 1 tsp per serving
If you spiralize the zucchini, make sure to break them every 8-10" so they're not 4' long! (Been there, done that!)
Heat your oil over medium and add the garlic. Sauté 30 seconds and add the shrimp. Cook a min or 2 (depending not on the size) and flip. Don't overcook! Remove from the pan with a slotted spoon and set aside.
Add the wine and lemon and cook for 2 min, scraping the bottom if you have some browned bits there.
Add the zucchini noodles and sauté about 2 min. Add the shrimp and stir to combine and rewarm the shrimp. DON'T OVERCOOK! Top with parsley and put into bowls.
I topped mine with just a pinch of Parmesan cheese.
RP Servings - I made half and it was 2
This is ok! Not great but ok. I really liked the shrimp and sauce, liked it less with the zoodles. (I loved my zucchini noodles in the bibimbap, so I don't think it's a zoodle thing!). It would be quite tasty on rice or pasta - but for a no-carb alternative, this wasn't bad! (Definitely add the cheese...)