4 medium zucchini, washed and trimmed
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 small onion, choped
1/2 tsp. crushed red pepper flakes
1 1/2 c. dry white wine
Juice and zest of 1 lemon
3 tbsp. cold butter, cut into 3 pieces
1/4 c. chopped fresh parsley
1 lemon, thinly sliced
- Preheat oven to 400°. Insert flat end of one zucchini into a spiralizer and turn to make noodles; repeat with remaining zucchini. Cut the noodles to 7″ lengths and place in a colander; sprinkle with salt and gently mix to coat noodles. Set aside and let noodles drain over a dish.
- In a medium bowl, season shrimp with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan and roast for 8 minutes.
- In a large skillet set over medium heat, add oil, garlic, onions and red pepper flakes and season with salt and pepper; cook until softened, 2 minutes. Adjust heat to medium-high; add wine, lemon juice and zest and simmer until sauce has reduced, 3 to 4 minutes. Drain zucchini noodles and pat dry with paper towels. Add to sauce and toss until warmed through.
- Reduce heat to low and stir cold butter into sauce, then add cooked shrimp. Toss with parsley and garnish with lemon wheels. Serve immediately.