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Prep Time: 10 mins | Cook Time: 15 mins

Ingredients

• 3 Tbsp butter, unsalted

• 2 Tbsp olive oil

• 4 cloves garlic, chopped

• Red pepper flakes

• 1 c dry white wine

• 1 lemon, zested

• 6 c zoodles (zucchini noodles)

• 1-1.5 lbs shrimp, peeled and tail-off

• salt

• pepper

• fresh parsley

Directions

1. In large skillet over low-medium heat, melt butter and olive oil. Turn down heat and add in chopped garlic and red pepper flakes. Stirring constantly until brown and fragrant, about 1-2 minutes.

2. Add 1 cup white wine, and lemon zest. Cook for 4-5 minutes until white wine cooks down.

3. Add shrimp and cook until shrimp starts to turn pink, these will finish cooking with the zoodles. Season with salt and pepper.

4. Gently fold zoodles into the pan. Simmer until zoodles soften.

5. Garnish with parsley and a lemon wedge.

Notes

• Zoodles can be purchased pre-spiraled, or you can do this at home with the right equipment. Another option is to thinly grate/slice the zucchini to create a flat, wide “noodle”.

• You can use a mix of zucchini and squash (summer or butternut) for a colorful and flavorful dish.

• To keep the sodium content low, omit the salt.

In the Kitchen | August 2020
Basecamp Prevention + Wellness, Providence | providencebasecamp.org