Ingredients
-
1 ½ pounds zucchini
-
¼ cup unsalted butter
-
2 tablespoons olive oil
-
1 shallot, minced
-
2 cloves garlic, minced
-
½ cup white wine
-
½ lemon, juiced
-
1 pound large shrimp, peeled and deveined
-
salt and ground black pepper to taste
-
2 tablespoons chopped fresh parsley, or to taste
-
2 tablespoons grated Parmesan cheese, or to taste (Optional)
Directions
-
Make zucchini noodles using a spiralizer or julienne peeler.
-
Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
-
Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
scottjersey
Cook's Note:
Substitute yellow squash for the zucchini if preferred.
Nutrition Facts (per serving)
325 | Calories |
20g | Fat |
9g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 325 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 9g | 45% |
Cholesterol 205mg | 68% |
Sodium 298mg | 13% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 22g | 44% |
Vitamin C 35mg | 39% |
Calcium 104mg | 8% |
Iron 4mg | 21% |
Potassium 694mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.