Lemon Garlic Shrimp with Zucchini Noodles

Spiralized zucchini noodles stand in brilliantly for pasta in this light yet intensely flavorful dish of garlic butter-style shrimp — minus the butter. A generous amount of olive oil, garlic, lemon juice, and chili flakes create all the richness you could want in a completely dairy-free dish. Quick, fresh, and surprisingly filling.

Ingredients

• •400g large raw shrimp, peeled and deveined
• •4 medium zucchini, spiralized or peeled into ribbons
• •5 cloves garlic, minced
• •Juice and zest of 1 lemon
• •½ teaspoon chili flakes
• •4 tablespoons olive oil
• •A handful of fresh parsley, chopped
• •Salt and black pepper to taste

Instructions

1. 1. Pat the shrimp dry with paper towels and season with salt and pepper.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and cooked through. Remove and set aside.
3. 3. In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of olive oil, the garlic, and chili flakes. Cook for 1 minute until fragrant, stirring constantly.
4. 4. Add the zucchini noodles to the skillet and toss in the garlic oil. Cook for 2–3 minutes, tossing continuously, until just tender but still with a slight bite.
5. 5. Return the shrimp to the pan. Add the lemon juice, lemon zest, and fresh parsley. Toss everything together and cook for 1 more minute.
6. 6. Taste and adjust seasoning with salt and pepper. Serve immediately.