• 2 zucchini (large, approx. 8” x 2”)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 pound shrimp (26-30 count peeled, deveined, tail removed)
  • 1/2 cup shallot (finely chopped)
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice (plus more for squeezing)
  • 1/2 cup heavy cream
  • 1/4 cup flat leaf parsley (chopped)
  • 2 tablespoons basil leaves (torn)
  • lemon wedges (Basil leaves)


  1. Trim the ends off zucchini and cut to fit spiralizer attachment.Use kitchen shears or a knife to cut zucchini noodles into desired lengths. Store in refrigerator until ready to use.
  2. Heat a large skillet (12 inch or larger) over medium-high heat.Add 2 tablespoons oil to pan,then add shrimp, shallots, garlic, salt and pepper.Stir, cooking shrimp for about 1 minute or until just pink and opaque on the outside (not cooked all the way through.)Use tongs to remove shrimp to a plate, cover to keep warm. Continue stirring and cooking the shallots and garlic for 1 minute.Add wine to pan and bring to simmer, reducing by half, 1-2 minutes.Add lemon zest, 1 tablespoon lemon juice and cream to pan, bring to simmer and cook until slightly thickened, 1-2 minutes.
  3. Heat another large skillet (12-inch or larger) over medium heat and add 1 tablespoon olive oil. Add zucchini noodles and sprinkle with salt and pepper.Cook the zucchini noodles while tossing with tongs for 2-­‐3 minutes or until slightly softened and just starting to release some juices.
  4. Add shrimp back to the cream sauce and cook for 2-­‐3 minutes or until cooked through. Stir in parsley and squeeze in about 1 teaspoon lemon juice.
  5. Divide the zucchini noodles evenly among 4 bowls and top with shrimp and sauce.Sprinkle each with torn basil. Garnish, if desired, with lemon wedges and basil leaves.Serve immediately.
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