Why This Recipe Works

The mild flavor of zucchini noodles, affectionately known as “zoodles,” easily allowed the shrimp and bright garlicky sauce to be the stars of the dish, while the long strands of spiralized squash closely resembled that of real pasta. We started by roasting the zucchini to help drive off most of the excess liquid before coating it with the sauce. Then we cooked it in oil infused with sliced garlic and a pinch of red pepper flakes prior to deglazing the pan with wine. We added clam juice to reinforce the seafood flavor before poaching the shrimp in the sauce. Finally we added a little cornstarch to the sauce along with the butter to help create a velvety sauce that coated the zucchini and shrimp perfectly.

Before You Begin

If possible, use smaller zucchini, which have thinner skins and fewer seeds. Sprinkle with chopped fresh parsley and serve with lemon wedges.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut zucchini into ⅛-inch-thick noodles, then cut into 12-inch lengths. Toss zucchini with 1 tablespoon oil and 1½ teaspoons salt on rimmed baking sheet and roast until zucchini is softened, about 10 minutes. Transfer zucchini to colander and let drain.

Meanwhile, combine lemon juice and cornstarch in bowl. Sprinkle shrimp with remaining ¼ teaspoon salt. Heat remaining 1 tablespoon oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat, stirring occasionally, until garlic begins to brown at edges, 3 to 5 minutes. Add wine and clam juice, increase heat to medium-high, and bring to simmer. Add shrimp; cover; and cook, stirring occasionally, until shrimp are just opaque, 4 to 6 minutes. Transfer shrimp to large bowl using slotted spoon.

Add lemon juice mixture to skillet and cook over medium heat until thickened, about 1 minute. Off heat, whisk in butter. Transfer sauce and zucchini to bowl with shrimp and toss to combine. Serve.