YIELDS:4 serving(s)

TOTAL TIME:30 mins

INGREDIENTS

• 6 oz. linguine

• 1 1/2 lb. peeled, deveined large shrimp

• 4 cloves garlic, grated

• 2 tbsp. olive oil

• Kosher salt and pepper

• 1 tbsp. lemon zest

• 2 tbsp. lemon juice (from 1 to 2 large lemons)

• 1/4 tsp. red pepper flakes

• 1/2 c. dry white wine

• 1 tbsp. unsalted butter

• 12 oz. zucchini (about 3), spiralized on the thickest setting

• 1/4 c. flat-leaf parsley, chopped

DIRECTIONS

STEP 1Cook pasta per pkg. directions. Reserve 1/4 cup cooking water, drain pasta, and return it to the pot. 

STEP 2Meanwhile, in a large bowl, toss shrimp, garlic, olive oil, 1/4 tsp salt, and 1/2 tsp pepper. Let sit at least 5 minutes. 

STEP 3Heat a large skillet on medium. Add shrimp mixture and cook until just barely opaque throughout, 3 to 4 minutes per side. Transfer to a plate, leaving any oil in the skillet. 

STEP 4Add lemon zest and pepper flakes and cook, stirring, 30 seconds. Add wine, scraping up any browned bits, then reduce by half. Stir in lemon juice and butter, then add zucchini noodles and simmer 2 minutes. 

STEP 5Return shrimp to the skillet along with pasta and toss to combine, adding some reserved pasta water if mixture seems dry. Sprinkle with parsley.

PER SERVING: 390 calories, 12.5 g fat (3.5 g saturated fat), 30 g protein, 1,100 mg sodium, 36 g carb, 3 g fiber 

Recipe found on Women's Day