- 1/2 pound large shrimp, peeled and deveined
- salt and freshly ground black pepper to taste
- 2 1/2 tablespoons olive oil, or to taste, divided
- 2 zucchini
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, zested, or to taste
- 1/2 cup fresh spinach (optional)
- 1/4 cup chicken broth
- 1 tablespoon capers, drained
- Season shrimp lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
04/09/2018
recipepes.com
Lemon Zucchini Spaghetti with Shrimp, recipe
PT15M
PT1H
5
455 calories
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