Shrimp with Zucchini Noodles and Lemon-Garlic Butter

A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again.

I’ve tried making zucchini ribbons with a simple vegetable peeler, a mandolin, and a spiralizer. I personally like using a vegetable peeler or mandolin the best. Making these wide pappardelle-like noodles wastes less of the vegetable than curly, spiralized zoodles. Also their texture is just so lovely.

Most mandolins will produce a slightly thicker noodle than the peeler. You might need to cook the noodles a minute or so longer if your noodles seem fairly thick.

The lemon-garlic butter is extra delicious because I brown the butter a little bit first and then steep the minced garlic in the butter while everything else cooks. The lemon juice goes in a the very last moment. This way, there’s no risk of burning the garlic and the lemon juice tastes fresh.

This recipe works well as a light mid-week dinner, especially when you’re in the mood for vegetables with a little protein, or as a side dish at a dinner party or potluck.

Shrimp with Zucchini Noodles and Lemon-Garlic Butter Recipe

This recipe also works well with spiralized zucchini noodles made with a spiralizer or a julienne peeler.

Ingredients

• 4 to 5 medium zucchini
• 1/2 to 1 teaspoon salt
• 3 tablespoons butter
• 2 cloves garlic, finely minced
• 1 pound shrimp, peeled and deveined (I used 26/30 count shrimp)
• 1/4 teaspoon black pepper
• Zest from 1 lemon
• 1 to 1 1/2 teaspoons fresh-squeezed lemon juice
• Fresh chopped parsley, to garnish

Special Equipment:

• Vegetable peeler or mandolin
• Large 12-inch skillet

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