Ingredients
5mediumzucchini
1tspsalt
3tbspbutter
2clovesgarlic,finely minced
1lbshrimp,peeled and deveined
¼tspblack pepper
1zest lemon
1½tsplemon juice
fresh parsley,chopped, to garnish
Preparation
Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes.
In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom.
Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside.
Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and a pinch of pepper in a large bowl.
Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan.
Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate.
Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat).
Toss the zucchini gently in the pan so that it just begins to lose its stiffness. The whole process shouldn’t take more than 3 minutes. Remove the pan from heat.
Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top.
Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve.
