- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/4 cup dry vermouth (or dry white wine)
- 3 teaspoons lemon zest
- 1/3 cup lemon juice (from about 2 lemons)
- 5 zucchini
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- Parmesan cheese (optional, for serving)
Chicago-based lifestyle blogger and TODAY Food Club member Lauren Nolan of Lake Shore Lady focuses on recipes that are delicious and good for you. She entered our TODAY Food Club stars challenge and got her chance to be featured on TODAY! Want to join the TODAY Food Club? Click here!
Use a spiralizer to turn the squash into delicious zoodles aka zucchini noodles. Use them as the base for this garlicky shrimp dish or load on your favorite pasta sauce.
Start by creating the zucchini noodles by running the zucchini through a spiralizer. (Click here to see how it’s done).
Season the shrimp with the salt and pepper.
Melt the butter and oil in a pan over medium heat. Once they are melted, add your shrimp and garlic to the pan. Let the shrimp cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp with a slotted spoon.
Add the lemon juice and vermouth to the butter/oil/garlic, scraping up any browned bits that might be stuck to the bottom of the pan. Bring to a simmer for another 2 minutes to cook off the alcohol.
Add the lemon zest, chopped parsley and red pepper flakes (optional) and stir to combine. Season with salt and pepper. Serve.
Add zucchini noodles and saute for an additional 1-2 minutes so the “zoodles” can get warm, slightly tender, and coated in the sauce. Stir the shrimp back in.
Serve with more chopped parsley and/or a little bit of freshly grated parmesan cheese on top.