Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 tsp crushed red pepper flakes
- 1 large lemon, juiced and zested
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly cracked black pepper to taste
Instructions
- Start by preparing your vegetables and protein. Use a spiralizer to turn the zucchinis into noodles, or buy pre-spiralized noodles to save time. Pat the shrimp dry using paper towels. Removing excess moisture ensures the shrimp get a beautiful golden sear rather than steaming in the pan. Mince the garlic and chop the parsley so everything is ready to go.
- Place a large skillet over medium-high heat. Add the olive oil and butter. Once the butter melts and starts to bubble, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant, but be careful not to let it brown or burn, as this creates a bitter taste.
- Add the shrimp to the skillet in a single layer. Season them with salt and pepper. Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Do not overcook them, as they will toughen up when you reheat them later in the week. Remove the shrimp from the pan and set them aside on a plate.
- In the same skillet, toss in the zucchini noodles. Stir them frequently for 2 to 3 minutes. You want them to soften slightly while still maintaining a bit of a “crunch” or al dente texture. Overcooking the zucchini will make it watery. Pour in the lemon juice and add the lemon zest to the pan, stirring to combine with the pan juices.
- Return the shrimp to the skillet and toss everything together with the fresh parsley. Divide the mixture evenly into four airtight meal prep containers. Allow the food to cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 25 minutes