What’s for dinner can be answered so fabulously with this delicious, satisfying and healthy dish. What really makes it week night perfect is it can be easily be on the table in under 30 minutes. Part of the enticing ease of this dish is that there are only 3 main ingredients, a few extra ingredients for your marinade and some pantry staples.
To get started, make your marinade. Open your mail, get into comfy clothes and pour a glass of wine.
Spiralize your zucchini into fine, thin or medium strands – whatever your mood tells you – any of these sizes works well in this dish.
Heat butter -oh yeah – add shrimp, toss; marinade, toss; noodles, toss; spinach, toss. Merengue music perhaps? You are done and ready to serve, with more wine of course. Eat, enjoy and have time for conversation and relaxation.
Not a bad way to end the day ~ not bad at all.
A few tips for perfect results:
* Perfectly cooked shrimp are firm, slightly pink and form the letter C. It is very easy to overcook shrimp, so watch them carefully. Unlike some foods that become more tender with additional cooking, overcooked shrimp are tough.
* A spring test works well to determine if your shrimp are properly done: hold the head end and pull the tail down. If the shrimp is cooked correctly, the tail will spring back.
Lemon Garlic Shrimp with Zucchini Noodles
- 3 cloves garlic minced
- 1 tbsp minced fresh parsley
- Grated zest and juice of 1/2 lemon
- 1-1/2 tsp olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 2 zucchini ends cut flat
- 1 tbsp butter or virgin coconut oil approx.
- 12 to 15 large shrimp peeled and deveined
- 1-1/2 cups packed baby spinach
- Juice of 1/2 lemon optional
- In a small bowl, combine garlic, parsley, lemon juice, lemon zest, oil, salt and pepper. Let marinade stand for 20 to 30 minutes to blend the flavors.
- Using a spiralizer, cut zucchini into thin strands. Set aside.
- In a large skillet, heat butter over medium heat. Add shrimp and marinade; cook for 1 minute. Flip the shrimp and cook for 1 minute. Using a slotted spoon, transfer shrimp to a plate and set aside.
- Add zucchini to the skillet and add more butter, if needed. Cook, stirring, for 1 to 2 minutes or until slightly softened. Return shrimp to the pan and add spinach; cook, tossing, for 1 to 2 minutes or until shrimp are pink and opaque, zucchini is softened and spinach is wilted. Squeeze lemon juice from remaining lemon half over top, if desired.