Shrimp & Zucchini Noodles
By Chef John Ash
Here fresh zucchini noodles replace conventional pasta, making this dish gluten free. You can find vegetable pasta cutters at good cookware stores or online, which will make cutting the zucchini noodles much simpler. The sweet shrimp along with the buttery zucchini is a perfect match for the Sonoma-Cutrer Les Pierres Chardonnay.
Serves 2
Total Time 30 minutes
Prep Time 15 minutes
Difficulty Level Medium
Ingredients
1 tbsp olive oil
2 tbsp butter
1 lb (16-24) shrimp, shelled and deveined
4 cloves garlic, chopped
1 pinch red pepper flakes
1/4 c white wine or chicken broth or shrimp broth
2 tbsp lemon juice
3 medium zucchini, cut into noodles
1 tsp lemon zest
1 tbsp parsley, chopped
Sea salt and pepper to taste
Directions
Heat the oil and butter in a pan over medium-high heat until foaming. Add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
Add the white wine and lemon juice to the pan, deglaze it, and simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 1 minute. Ensure they are not raw but retain a good texture. Season to taste with salt and pepper. Add the shrimp, zest, and parsley and quickly toss. Serve immediately topped with the Parmigiano-Reggiano.
