Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 medium zucchini, spiralized or diced (approx. 500g)
  • 2 cloves garlic, minced
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese (optional)
  • Lemon wedges (optional)
  • Fresh basil leaves (optional)

Instructions:

  1. Chop the zucchini (if not already spiralized), mince the garlic, and chop the parsley.
  2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 1 minute). Be careful not to burn the garlic!
  3. Add the zucchini to the skillet and cook until slightly softened (about 5 minutes). Stir occasionally.
  4. Add shrimp to the skillet and cook until pink and opaque (about 3-5 minutes), flipping halfway through. Don't overcook the shrimp – no one wants rubbery prawns!
  5. Season with salt and pepper. Stir in parsley and lemon juice.
  6. Serve immediately, garnished with grated Parmesan cheese, fresh basil, and lemon wedges (if desired).