Garlic Shrimp with Zucchini “Noodles” – Purely Essential

If one neighbor, in your neighborhood, grows zucchini, then the whole neighborhood gets zucchini.  Here zucchini is a light alternative to pasta, and delicious!  Cut zucchini into thin, noodle like strips, a mandolin, julienne peeler, or a spiral slicer works great for this.


1 lb shrimp, shelled and deveined

2 medium zucchini, sliced into noodles

4 garlic cloves, minced

1/4 c white wine (optional)

2 tbsp fresh lemon juice

2 tbsp fresh chives, minced

2 tbsp extra-virgin olive oil

Sea salt and freshly ground pepper


Heat olive oil in a skillet over medium heat, add the garlic and cook for 2-3 minutes, careful not to burn.  Add the shrimp.  Cook until pink and cooked through, 2-4 minutes.  Remove from pan.  Pour the wine and lemon juice into pan and scrape bottom.  Bring to a boil and let simmer, until reduced.  Add the zucchini and cook for another 3-4 minutes.  Return the shrimp to the pan, season to taste, and give everything a nice stir.  Serve with fresh chives, if desired.

Serves 2

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