• 1.5 lbs peeled and de-veined shrimp, raw
  • 1/2 stick unsalted butter
  • 1/2 cup mushrooms, finely chopped (optional)
  • 4 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 bottle white wine
  • 1/2 lemon, zested and juiced
  • 3 summer squash
  • 3 zucchini
  • Olive oil
  • Salt and freshly ground black pepper
  • Red chile flakes
  • 1 pint Cherry tomatoes
  • 2 teaspoons grated Parmesan


  1. Preheat oven to 400 degrees.
  2. Toss the shrimp with olive oil, salt, and pepper, and spread them out in a single layer on a sheet pan. Roast them for 6-8 minutes until pink and firm. Set aside.
  3. Melt the butter in a large saute pan and add the (optional) mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.
  4. Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.
  5. Add the veggie noodles and cherry tomatos to pan, and toss with warm sauce. Add some chile flakes, season with salt and pepper and cook 5 minutes more. Finish cheese and shrimp, and warm through.