ChefXi OfficialSucculent shrimp in a garlicky white wine butter sauce, served over spiralized zucchini. Light yet incredibly satisfying.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add shrimp in a single layer. Cook 2 minutes per side until pink. Remove and set aside.
Don't crowd the pan — cook shrimp in a single layer so they sear instead of steam.
Add remaining butter and garlic. Sauté 30 seconds until fragrant.
Pour in white wine and lemon juice. Simmer 2 minutes to reduce slightly.
Add zucchini noodles and toss in the sauce for 2 minutes.
Toss zoodles briefly — overcooking releases water and makes the dish soggy.
Return shrimp to the pan. Add red pepper flakes and parsley. Toss to combine.
Serve immediately in shallow bowls.
Use dry white wine (Pinot Grigio or Sauvignon Blanc) for the best flavor.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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