Creamy Garlic Shrimp Alfredo Zucchini Noodles

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  450g

• Garlic

  Raw

  1 cloves, minced or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Cream cheese

  4 oz or 113g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  1 tbsp or 1g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. Line a sheet pan with paper towels. Place the zucchini noodles (or cubed zucchini) on the paper towels. Sprinkle with a 1/4 teaspoon of salt. Allow the zucchini to sit for a bit to sweat out excess water.
2. Heat a skillet on medium-high heat. Add the olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.
3. Remove the shrimp from the skillet and set aside on a plate.
4. Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.
5. Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
6. Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook for 3-4 minutes until the zucchini softens.
7. Sprinkle with parsley to serve.