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1 Tbsp unsalted butter
1 Tbsp olive oil
½ cup dry white wine
4 cloves garlic
¼ onion – chopped
1 lb shrimp – peeled and deveined
½ tsp red pepper flakes
¼ cup chicken broth
1 tsp lemon zest
4 medium zucchinis or 4 cups pre-cut zucchini noodles
Salt and pepper to taste
For serving: Grated parmesan, chopped parsley
If you bought your zoodles pre-cut, skip this step. If you bought your zucchinis whole, cut them into noodles by either julienning the zucchini, creating wide noodles with a mandoline, or by using a handheld spiralizer. Set the zoodles aside.
In a large pan, heat butter and oil over medium-high heat. Once melted, add garlic, onions and red pepper flakes and cook until fragrant (about 2 minutes).
Add wine, chicken broth and lemon zest and cook until the sauce is reduced and has a golden color (about 2 to 4 minutes).
Add shrimp and cook until they start turning pink (about 3 minutes).
Add the zoodles and combine well with sauce. Cook for about 3 minutes and season with salt and pepper to taste.
Serve with grated parmesan and fresh parsley.
