Cilantro lime shrimp scampi with zoodles

Audrey Egbert

ingredients

2 tablespoons butter

1 pound jumbo shrimp (16 to 24), shelled and deveined

4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

¼ cup white wine or chicken broth or shrimp broth or vegetable broth

2 tablespoons lime juice (~1 lime)

3 medium zucchini, cut into noodles

salt and pepper to taste

1 teaspoon lime zest

2 tablespoons cilantro, chopped

Melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.

Add the white wine and lime juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lime zest and cilantro, tossing everything and removing from the heat.

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