Ingredients

• 4 medium zucchini
• 1.5 lb (about 30) raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp butter or ghee
• 1 lemon, juice and zest
• ¼ cup chicken broth
• ¼ cup chopped parsley
• Pinch of red pepper flakes
• Salt and pepper, to taste

Instructions

1. Rinse the zucchini and trim off the ends. Spiralize them into noodles and set aside.
2. Place a large skillet over medium-high heat and add the olive oil. Arrange the shrimp in a single layer and season with salt and pepper. Let them cook undisturbed for 1 minute to allow the underside to lightly sear.
3. Add the chopped garlic and stir, cooking the shrimp for another 1–2 minutes until opaque on both sides. Transfer the shrimp to a plate and set aside.
4. In the same pan, add the butter, lemon juice, lemon zest, red pepper flakes, and chicken broth. Stir and let the mixture simmer for 2–3 minutes.
5. Mix in the parsley, then add the zucchini noodles. Toss for about 30 seconds—just long enough to warm them through.
6. Return the shrimp to the pan and stir for another minute. Serve right away.

Helpful Notes

• Zucchini noodles are best when barely cooked. Warming them briefly keeps them crisp instead of soft and watery.
• Spiralized zucchini doesn’t freeze well due to its high water content, so this dish is best enjoyed fresh.