Zucchini spirals are a fun substitute for pasta and a way to add more vegetables to your meal. Fresh fruit in season and whole grain bread make perfect compliments to this meal.
- 2 tbsp. salted butter
- 1¼ lb. white shrimp, peeled & deveined
- 1 tbsp. garlic, chopped
- ½ cup green onion, chopped
- ¼ tsp. crushed red pepper
- 5 tbsp. white wine
- 2½ tbsp. lemon juice
- 2 lbs. zucchini squash, spiral cut
- 2 cups matchstick carrots
- 2 cups grape tomatoes, halved
- ¼ tsp. kosher salt
- ¼ tsp. cracked black pepper
- 2½ tbsp. lemon zest
- 1¼ tbsp. fresh parsley
- 1¼ tsp. parmesan cheese, shredded
- 2½ each lemons, cut into wedges
- In a large skillet, over medium heat, melt butter until frothing. Add shrimp, cook for 2 minutes, turn over.
- Add the garlic, green onion, and red pepper flakes; cook for 1 more minute, set shrimp aside.
- Add the wine and lemon juice to the pan; deglaze and let simmer for 2 minutes.
- Add the zucchini spirals, carrots, and tomatoes; cook until tender, about 2 minutes.
Note: zucchini spirals can be made with a spiral vegetable cutter, spiralizer or mandolin
- Season with salt and pepper.
- Add the shrimp, lemon zest, and parsley; toss to combine, remove from heat.
For each serving, divide the shrimp mixture evenly between plates, with 6 shrimp per plate. Garnish each plate with lemon wedges and parmesan cheese.