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Directions

4 servings

  1. In a medium bowl, combine shrimp, lemon zest, 1 garlic clove, 1 tablespoon olive oil, salt, and pepper.
  2. Marinate, refrigerated, for 30 minutes.
  3. Heat a large skillet over medium-high heat.
  4. Add shrimp and cook 1 minute per side until pink and cooked through.
  5. Transfer to a bowl.
  6. In same skillet, heat remaining 1 tablespoon oil over medium heat.
  7. Add remaining 2 garlic cloves and lemon juice.
  8. Cook 1 minute and add zucchini noodles.
  9. Saute until crisp-tender, about 2 minutes.
  10. Add shrimp and cream.
  11. Cook just until heated through, about 1 minute more.
  12. Serve garnished with Whisps and parsley.

Ingredients

  • 1 pound peeled and deveined shrimp
  • Finely grated zest of 1 lemon
  • 3 garlic cloves, minced or pressed and divided
  • 2 tablespoons olive oil, divided
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1 package (10-12oz) prepared zucchini noodles
  • 3 tablespoons heavy cream
  • 1 package Parmesan Whisps, crumbled
  • 2 tablespoons finely chopped parsley
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