15-Minute Garlic Butter Shrimp with Zucchini Noodles

Slice 250g of raw French baguette into 1/2-inch thick rounds. Wash and spiralize 500g of raw zucchini into thin noodle-like strands.

Halve 150g of raw cherry tomatoes. Peel and mince 6 cloves of garlic. Finely chop 1/4 cup of fresh flat-leaf parsley leaves.

Zest the lemon to obtain 1 tsp of zest, then squeeze to yield 2 tbsp of fresh juice. Pat 300g of raw, peeled, and deveined shrimp dry with a paper towel, then season with a pinch of salt and black pepper.

Heat a large skillet over medium-high heat. Drizzle the baguette slices with 1.5 tsp of olive oil. Place them in the dry skillet and toast for 2 minutes per side until golden brown and crispy. Remove toasted bread and set aside.

In the same skillet, melt 1.5 tbsp of unsalted butter over medium-high heat. Add the seasoned shrimp in a single layer and sear without moving for 2 minutes. Flip and cook for another 1 to 2 minutes until pink and opaque. Transfer the shrimp to a plate, leaving the pan juices behind.

Lower the heat to medium. Add the remaining 1.5 tbsp of unsalted butter to the skillet. Stir in the 6 minced garlic cloves and 150g of halved cherry tomatoes, cooking for 1 minute until fragrant.

Pour in 1/4 cup of dry white wine, 2 tbsp of lemon juice, and 1 tsp of lemon zest. Simmer for 2 minutes to reduce the liquid slightly.

Add the zucchini noodles to the skillet. Toss gently in the garlic butter sauce for 1 to 2 minutes just until warmed through and slightly softened.

Return the seared shrimp to the skillet along with 1/4 cup of chopped fresh parsley. Toss everything together for 30 seconds to combine and coat, then divide evenly between two plates and serve immediately with the toasted baguette slices.