Lemon-Garlic Shrimp with Zucchini Noodles


What you need:

2 medium zucchini (about 2 1/2 cups noodles)
12-15 large shrimp, peeled and deveined (about 1/2 lb)
1/2 tbsp extra virgin olive oil (or melted ghee)
1-3 garlic cloves, crushed or grated (I use 3)
1 tbsp minced fresh parsley
Zest from 1/2 lemon
Juice from 1/2 lemon (about 1 tbsp)
pinch salt and pepper (optional to taste)
1/2 - 1 tbsp ghee (or butter) (I use 1 tbsp)
1 1/2 - 2 cups baby spinach

How to make:

Defrost, peel, and devein the shrimp if needed. Crush or grate garlic with a zester/grater (this is the one I use). Mix together olive oil, garlic, lemon juice, zest, parsley, and salt and pepper and marinate for about 20-30 minutes. Make noodles from zucchini using a julienne peeler or spiral slicer (or cut into thin strips). Place noodles in a strainer or colander. Sprinkle noodles with salt, toss and let sit for 10-20 minutes to release liquid. (Skip this step if you don't plan to cook your zucchini.)

Drain water from zucchini and pat dry with paper towels. Squeeze water out gently. This helps so your pasta isn't watery. (See this post for another tip to avoid watery noodles.) Heat ghee over medium heat. Add shrimp with marinade and cook for about 30 seconds. Flip the shrimp, cook for another 30 seconds. Set shrimp aside and add the zucchini noodles to the pan (adding more ghee as needed). Cook for about minute to soften noodles. Add spinach and parsley and the shrimp. Toss until shrimp is pink and opaque, noodles are soft, and spinach is wilted, about another minute or two. Add salt and pepper to taste and squeeze on some extra lemon juice if needed (I squeeze on the other other lemon half.). Garnish with lemon zest if desired.

Without marinating shrimp: Saute garlic in ghee over low-med heat. After about a minute, add shrimp and lemon juice, season with salt and pepper, and saute for about 1 minute. Remove and set aside shrimp. Add zucchini noodles and lemon zest (with extra ghee if needed) and saute for about a minute. Toss in shrimp, spinach, and parsley and saute just until spinach is wilted and shrimp is cooked through. Add additional salt and pepper as needed.