Recipe by Brittany Lindsey
• 2 lb jumbo white shrimp, peeled & deveined
• 1 stick unsalted butter
• 2 Tbsp flat-leaf parsley, chopped
• 3–4 leaves of basil, sliced thin
• 4–5 large cloves garlic, minced
• 5–6 medium zucchini, spiralized into thin strings (make sure what you buy fits your spiralizer)
• 1 lemon (zest & Juice)
• ⅔ cup dry white wine
• Freshly grated Parmesan cheese
• Olive oil
• Salt & pepper to taste
In a large sauté pan, heat stick of butter and 1 Tbsp of olive oil over medium–medium-high heat. Add minced garlic to pan and cook for 1–2 minutes on medium, until the garlic is fragrant and still light in color but not dark brown. Once to this stage, add the peeled and deveined shrimp and sauté until light pink — do not overcook. This should take about 3–4 minutes. After about 4 minutes, add in the parsley, white wine, basil, lemon zest, lemon juice and salt & pepper. Stir to combine and let simmer for 1–2 minutes.
For the zucchini noodles, in a large Dutch oven or pot, heat 2 Tbsp of olive oil on high heat. Once the oil is very hot, add the noodles in and toss in the hot oil, for no more than 1 minute, just enough to heat them through. Quickly salt and pepper the zoodles and immediately remove from the pan and plate on a large serving dish. Take the shrimp and sauce and pour over the noodles to cover. Garnishing with extra parsley, basil and grate fresh Parmesan cheese over the top. Delicious served with crusty bread.