Ingredients
1 shallot finely chopped
3 cloves garlic minced (about 1 1/2 tablespoons)
1 pound large raw shrimp peeled and deveined with tails on (fresh or frozen and thawed)
1 teaspoon sea salt
½ teaspoon black pepper
1 ½ tablespoon unsalted butter
1 tablespoon olive oil
¼ cup dry white wine
Zest of 1 lemon
¼ cup freshly squeezed lemon juice
1 ½ pounds zucchini noodles from about 4 medium zucchini
¼ cup chopped fresh parsley leaves
Steps
Add butter to large skillet and once melted, add the oil over low heat.
Add the shallot and cook until beginning to soften, about 4 minutes.
Add the garlic and raise to medium-low heat for 1 minute.
Lower the heat and add the shrimp, salt, and black pepper.
Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
Add the wine, lemon zest, and lemon juice. Raise heat to a boil 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.