1 Prepare the zucchini: Slice every zucchini down its size utilizing a vegetable peeler or on a mandolin, creating lengthy, skinny ribbons. Stop whenever you get to the core, which does not peel properly (and eat it as a snack!).
Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes.
2 Melt the butter and steep the garlic: In a big skillet over medium warmth, soften the butter. Tilt and swirl the pan gently to maneuver the butter round. The butter will foam a bit, then start to scent nutty and switch amber with small brown solids on the underside.
Once this occurs, instantly pour butter right into a heat-proof bowl, jar, or cup. Use a spatula to scrape the entire browned bits into the bowl. Add the minced garlic to butter and put aside.
three Season the shrimp: Pat the cleaned shrimp with a paper towel to take away any extra moisture, then toss them with a heavy pinch of salt and 1/four teaspoon pepper in a big bowl.
four Cook the shrimp: Wipe the skillet used to soften the butter clear. Return it to medium-high warmth. When the skillet is scorching (however not smoking) add simply sufficient oil to coat the underside of the pan.
Working in batches, cook dinner the shrimp for about 2 minutes on all sides. They must be pink and opaque, however not curled up too tightly. Transfer to a plate.
5 Cook the zucchini noodles: Pat the surplus moisture from the noodles. Place the skillet again over medium excessive warmth, and add a little bit of cooking oil (simply sufficient to coat).
Toss the zucchini gently within the pan in order that it simply begins to lose its stiffness. You need it to be al dente, identical to pasta. The complete course of shouldn’t take greater than three minutes.
Remove the pan from warmth.
6 Toss all the things collectively and serve: Whisk lemon zest and juice into the brown butter and garlic. Off the warmth, add the shrimp again to the pan with the zucchini and pour the lemon-garlic butter over high.
Toss to mix. Transfer to a serving platter or particular person plates. Top with recent parsley and serve.