Shrimp Scampi Zoodles

4 to 6 medium zucchini (2 1/4 to 2 1/2 pounds), trimmed

½ teaspoon salt, divided

2 tablespoons butter

2 tablespoons extra-virgin olive oil, divided

1 tablespoon minced garlic

⅓ cup dry white wine

1 pound peeled and deveined raw shrimp (16 to 20 per pound), tails left on, if desired

1 tablespoon lemon juice

¼ cup chopped fresh parsley

¼ teaspoon ground pepper

¼ cup grated Parmesan cheese

Lemon wedges for serving

Directions

Step 1

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Step 2

Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
Step 3

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon

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