Ingredients:

  • 340g large shrimp, peeled and deveined
  • 0.5 tsp smoked paprika
  • 2 medium zucchini, spiralized or peeled into ribbons
  • 30g sun-dried tomatoes, thinly sliced
  • 3 cloves garlic, thinly shaved
  • 0.5 tsp red pepper flakes
  • 30g unsalted grass-fed butter, chilled and cubed
  • 15ml extra virgin olive oil
  • 0.5 fresh lemon, juiced
  • 10g fresh parsley, finely chopped

Instructions:

  1. Pat the 340g of shrimp dry with paper towels. Toss them in a small bowl with 0.5 tsp smoked paprika and a pinch of salt.
  2. Spiralize or peel the 2 medium zucchini into ribbons. Stop when you reach the seeds. Set them aside on a paper towel to absorb any surface moisture.
  3. Heat 15ml of olive oil in your skillet over medium high heat. Add the shrimp in a single layer. Cook 2 mins per side until pink and opaque. Remove them from the pan and set aside on a plate.
  4. Lower the heat to medium. Add 15g of the butter (half the total) to the pan. Add 3 cloves of shaved garlic and 0.5 tsp red pepper flakes. Sauté 1 min until fragrant but not browned.
  5. Stir in the 30g of sliced sun dried tomatoes. Let them sizzle for 30 seconds to release their oil and color into the butter.
  6. Add the zucchini ribbons to the pan. Use tongs to toss them in the garlic butter. Cook for 2 mins until just beginning to soften. They should still have a snap.
  7. Add the remaining 15g of chilled butter and the juice from 0.5 lemon. Stir constantly as the butter melts to create a velvety coating.
  8. Return the shrimp and any accumulated juices to the pan. Add the 10g of chopped parsley. Toss for 30 seconds until everything is glossy.
  9. Taste the sauce. If it needs more zing, add another squeeze of lemon. Serve immediately while the zucchini is at its textural peak.