4 medium zucchinis, seeded
1 tbsp. of olive oil
2 cloves of garlic, minced
½ lb. of shrimp, cleaned, peeled, and deveined
¼ cup of chicken or seafood stock
1 large lemon, zested and squeezed (discard the pith and seeds)
½ tsp. of kosher salt
½ tsp. of black pepper
10-12 cups of boiling water to blanch (flash cook) zucchinis
Finely slice zucchini lengthwise to resemble noodle strands.
In a large pot filled with boiling water, blanch (flash cook) the zucchinis for 2 minutes. Set aside.
Coat a large skillet with one tablespoon of olive oil. Over medium heat, sauté garlic and shrimp. Cook for 3 minutes.
Pour chicken or seafood stock over the shrimp and garlic mixture. Cook for 1-2 minutes or until the shrimp are fully cooked (turn pinkish and opaque).
Add blanch zucchinis, lemon juice, lemon zests, salt, and black pepper. Mix well. Cook for an additional minute and remove from heat.