Green Chef charges ~$12/serving
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Make it at home: ~$4/serving
- Cuisine Italian
- Course Main
- Original Green Chef
- Prep 15 min
- Cook 15 min
- Serves 2
Ingredients
- ¾ lb wild-caught shrimp, peeled
- 4 medium zucchini, spiralized
- 3 tbsp grass-fed butter
- 4 garlic cloves, minced
- ¼ cup dry white wine
- juice and zest of 1 lemon
- ¼ cup fresh parsley, chopped
- pinch red pepper flakes
- 1 tbsp avocado oil
- salt and black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Spiralize zucchini. Salt lightly, rest 5 min, pat dry with towel to remove moisture.
- In large skillet, melt 1 tbsp butter with avocado oil medium-high. Cook shrimp 1–2 min per side. Remove.
- Add garlic and pepper flakes, 30 sec. Add wine, reduce 1 min. Add lemon juice, zest, remaining butter.
- Toss in zucchini noodles 1 min. Add shrimp back. Finish with parsley.
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