Healthy Shrimp Scampi with Zucchini Noodles

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  Unsalted Butter(15g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot
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  Garlic(23g)
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  Shrimp(454g)
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  1 teaspoon kosher salt
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  Red pepper flakes(3g)
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  1/4 teaspoon ground black pepper
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  Low Sodium Chicken Broth(60g)
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  Lemon
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  Lemon Juice, Fresh(60g)
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  Zucchini(680g)
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  Parsley, Fresh(60g)
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  Parmesan Cheese(30g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Mince the shallot and garlic. Spiralize the zucchini into noodles and set aside. Zest the lemon and juice it; chop the fresh parsley.
2. 2Heat the butter and olive oil in a large skillet over medium-low heat for 1–2 minutes until the butter is melted and foaming.
3. 3Add the shallot and cook 3–4 minutes over medium heat, stirring occasionally, until softened and translucent. Add the garlic and red pepper flakes, cook 30 seconds until fragrant.
4. 4Increase heat to medium-high. Add the shrimp and cook 2–3 minutes, stirring frequently, until the shrimp begin to turn opaque on the edges but centers remain translucent.
5. 5Pour in the chicken broth, lemon zest, and lemon juice. Bring to a gentle boil and cook 2–3 minutes, stirring occasionally, until the shrimp are completely opaque and firm to the touch—internal temperature should reach 145°F.
6. 6Add the zucchini noodles and parsley to the skillet. Toss gently for 1–2 minutes over medium heat until the noodles are warmed through but still have a slight firmness (do not overcook or they will become mushy).
7. 7Divide evenly into 4 airtight containers while hot. Top each portion with grated Parmesan just before serving.
8. 8Store in the refrigerator up to 3 days. Reheat gently on the stovetop over medium heat for 2–3 minutes, adding a splash of water if needed.