Total time: 35 minutes
Ingredients :
• 2 summer squash
• 1-pound shrimp, deveined
• 2 tbsp. butter unsalted
• 2 tbsp. lemon juice
• 2 tbsp. chopped parsley
• ¼ cup chicken broth
• 1/8 tsp. red chili flakes
• 1 clove minced garlic
• Salt and pepper to taste
Directions:
1. Start by cutting the summer squash into noodle-like shapes. You can use a spiralizer to get this done or perhaps use a fork to scrap the surface.
2. Spread the noodles on top of paper towards and sprinkle them with salt. Set aside for 30 minutes.
3. Blot the excess water with a paper towel.
4. In a frying pan, melt butter over medium heat and fry the garlic until you get that fragrant smell. Add some chicken broth, red chili flakes, and lemon juice.
5. Once it boils, add the shrimp, and allow it to cook. Reduce the heat once the shrimp turns pink.
6. Add more salt and pepper to taste before adding the summer squash noodles and parsley to the mix. Make sure all the ingredients are well-coated by the sauce. Serve.
