Make This Creamy Lemon Shrimp Zoodle One-Pot Dish in 15 Minutes!
One-pot dishes are the new microwave meal alternative for convenience. And this pan of creamy lemon shrimp with zucchini noodles is most definitely convenient. If you’ve got a skillet, a spiralizer and 15 minutes to spare, you can have a healthy-but-comforting dinner on the table that will make you feel amazing. We love shrimp in any shape or form over at Brit HQ (especially these Shrimp-Stuffed Avocados), but if you’re not keen, simply replace with cooked chicken or even tofu. Serve in one of these colorful dishes for an extra special touch, and since this recipe only uses a couple of tablespoons of white wine, you may as well pour yourself a glass to go with it! If you’re still spiralizer mad like us, try one of these summer spiralized salads, too!
Ingredients:
Serves 2-3
— 1 Tablespoon olive oil
— 1 small bunch scallions, chopped
— 2 cloves garlic, peeled and minced
— 20 shrimp, peeled and de-veined
— pinch of salt and pepper
— 2 Tablespoons white wine (optional)
— ½ cup heavy cream
— zest of 1 lemon
— 2 medium zucchinis
— 3 Tablespoons grated parmesan
— juice of half a lemon
To Serve:
— grated parmesan
— black pepper
— lemon Wedges
Instructions:
1. Slice the ends off the 2 zucchinis and spiralize.
2. Place the oil in a medium skillet over medium heat. Add the scallions and minced garlic and cook for 2-3 minutes until softened.
3. Add the shrimp, salt and pepper and cook for 2-3 minutes, turning once until just pink.
4. Add the white wine and bubble for 1 minute. Add the cream and lemon zest, bring to a gentle bubble, then add the spiralized zucchini, parmesan and half the lemon juice.
5. Cook for 3 minutes, using a pair of tongs to toss everything together. Taste and add more lemon juice if required.
6. Serve with more parmesan, black pepper and lemon wedges.
Slice the ends off the two zucchinis and spiralize.
Place the oil in a medium skillet on a medium heat. Add the scallions and minced garlic and cook for 2-3 minutes until softened. Add the shrimp, salt and pepper and cook for 2-3 minutes, turning once until just pink. Add the white wine and bubble for one minute. Add the cream and lemon zest, bring to a gentle bubble, then add the spiralized zucchini, parmesan and half the lemon juice. Cook for three minutes, using a pair of tongs to toss everything together. Taste and add more lemon juice if required.
Serve with more parmesan, black pepper and lemon wedges.
The creamy lemon sauce makes the zucchini taste amazing!
Do you have a favorite speedy dinner recipe? We’d love to hear. Tweet us @BritandCo!
