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.

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

INSTRUCTIONS

1. 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.

2. 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.