1/2heaping cup flat-leaf parsleyleaves and tender stems
1/2serrano or jalapeno chili pepperseeds and ribs removed
1lemonzested and juiced
1poundshrimppeeled and deveined
1/4cupwhite wine or shrimp or chicken stock
a few pinches of crushed red chili flakesoptional
salt and pepper to taste
for the zoodles
1poundzucchiniends trimmed
1tablespoonolive oil
salt and pepper to taste
1teaspoonItalian seasoning blend or Chef's Shakes
Instructions
for the shrimp
Preheat oven to 450°F.
Add garlic and oil to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Add the scallions, parsley, chili, a big pinch of salt, 1/2 teaspoon lemon zest and about half of the lemon juice, and pulse until minced.
Season the shrimp with a little salt and pepper, and toss with the green sauce. Scrape into a medium roasting pan and pour in the white wine or stock. Roast in the oven for 8 to 10 minutes. Sauce will be bubbly and shrimp pink and opaque.
for the zoodles
While the shrimp cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
Use a spiral slicer or a serrated vegetable peeler to create "noodles" from all of the zucchini. Saute the zucchini for 5 minutes, tossing gently. Season with salt, pepper, and the seasoning blend. Remove from heat.
serve
To serve, pour the shrimp and sauce over the zoodles in the pan (or, if you're feeling fancy, transfer the zoodles to a serving plate and spoon the shrimp and sauce over top). Drizzle with the remaining lemon juice and sprinkle the dish, conservatively, with crushed red chili flakes, if using.