For ➍4 medium zucchini
30-40 raw shrimp, peeled & deveined
1 tbs olive oil
1 tbs garlic, minced
1 lemon, juice and zest
10 cl white wine
2 tbs parsley, chopped
salt & pepper
Wash and cut the ends off each zucchini. Using a spiral slicer, make zucchini noodles. Set aside.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for 1-2 m without stirring. You want the side to get a little crispy.
Add the garlic, then stir the shrimp for another minute, trying to get them all cooked on the other side. Once the shrimp are cooked, use a large spoon to remove them the from the pan. Set aside on a plate.
Add the lemon juice, lemon zest and white wine to the pan. Bring to a boil for 2-3 m while stirring.
Add the zucchini noodles and parsley to the pan. Stir for 30 s to heat and combine. Add the shrimp and stir for another m. You do not want to "cook" the noodles, just heat. They'll become limp and mushy very quickly.
Serve immediately.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for 1-2 m without stirring. You want the side to get a little crispy.
Add the garlic, then stir the shrimp for another minute, trying to get them all cooked on the other side. Once the shrimp are cooked, use a large spoon to remove them the from the pan. Set aside on a plate.
Add the lemon juice, lemon zest and white wine to the pan. Bring to a boil for 2-3 m while stirring.
Add the zucchini noodles and parsley to the pan. Stir for 30 s to heat and combine. Add the shrimp and stir for another m. You do not want to "cook" the noodles, just heat. They'll become limp and mushy very quickly.
Serve immediately.
