Shrimp with Zucchini Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 844
- Total Fat
- 31
- Saturated Fat
- 14
- Carbohydrates
- 90
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 49
- Cholesterol
- 325
- Sodium
- 900
- Total: 20 min
- Active: 20 min
Ingredients
4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves
Directions
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.