1 pound peeled and deveined shrimp
Finely grated zest of 1 lemon
3 garlic cloves, minced or pressed and divided
2 tablespoons olive oil, divided
½ teaspoon fine sea salt
¼ teaspoon black pepper
3 tablespoons lemon juice
1 package (10-12oz) prepared zucchini noodles
3 tablespoons heavy cream
1 package Parmesan WhispsⓇ, crumbled
2 tablespoons finely chopped parsley
- In a medium bowl, combine shrimp, lemon zest, 1 garlic clove, 1 tablespoon olive oil, salt, and pepper. Marinate, refrigerated, for 30 minutes.
- Heat a large skillet over medium-high heat. Add shrimp and cook 1 minute per side until pink and cooked through. Transfer to a bowl.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add remaining 2 garlic cloves and lemon juice. Cook 1 minute and add zucchini noodles. Saute until crisp tender, about 2 minutes. Add shrimp and cream. Cook just until heated through, about 1 minute more.
- Serve garnished with WhispsⓇ and parsley.