We try to eat seafood once a week at my house, and while it doesn't always happen, we most often turn to shrimp because it cooks up so quickly.
I made this dinner from a recent Williams Sonoma mailer. Since I knew my boys would not even try a lemon cream sauce, I used zucchini noodles instead of pasta. The husband and I are trying to cut back on the carbs. (My boys ate the shrimp with pasta and jarred tomato sauce.)
The end result was very tasty -- but you do need to eat this right away, as it will get a bit soggy as the zucchini sits.
Garlic Shrimp & Lemon Spiral Zucchini
Inspired by Williams Sonoma
2 pounds shrimp, peeled and deveined
Salt and pepper
5 garlic cloves, minced
2 tablespoons olive oil
3 medium zucchini, spiraled, or thinly sliced with a vegetable peeler or mandolin
1 bell pepper julienned
8 tablespoons unsalted butter
3 shallots, minced
1/3 cup, plus 2 tablespoons white wine
Zest and juice of 1 large lemon, plus more to taste
Pinch red pepper flakes
1/2 cup heavy cream
Fresh basil leaves, sliced, for garnish
Heat oven to 400 degrees.
Toss shrimp, salt, pepper, garlic and olive oil in a bowl. Refrigerate while you make the sauce and cook the zucchini.
Use a spiralizer, mandolin or a vegetable peeler to turn your zucchini into noodles. Set aside, along with sliced pepper.
Melt 4 tablespoons butter in a large skillet. Add shallots and saute about 5 minutes. Add wine, lemon zest and juice, remaining butter and red pepper flakes. Bring to a simmer and add cream. Reduce heat to low and cook until fragrant, about 5 more minutes. Keep warm.
Place shrimp on a baking sheet and cook in oven until pink, between 5 to 10 minutes. Remove from oven and set aside.
Meanwhile, cook zucchini noodles and pepper strips in boiling water for 2 minutes. Remove to colander and drain well. Gently squeeze excess water from zucchini.
Add zucchini and peppers to lemon cream sauce, gently toss to coat. Top with shrimp and basil. Season with more lemon juice, salt and pepper to taste.