1 handful eachsage, parsley, dill (whatever herbs you have on hand are fine!)
Bring a pot of salted water to a boil. Cook the pasta for about 4-5 minutes and then drain immediately. (Save about 1/2 cup of pasta water.)
Dry the shrimp off completely. Heat 1 tbsp of butter in a skillet over medium high heat.
Add the shrimp and cook for about 1-2 minutes on each side until shrimp is pink and browning on some parts. Remove to a plate and set aside.
Add another 2 tbsp of butter to the skillet, along with the garlic and shallot. Sauté until soft and fragrant, about 3 minutes.
Add the white wine to the pan and simmer for another 5 minutes.
Zest and juice the lemon into the pan, and add the fresh herbs, along with a pinch of salt and pepper. Simmer another 5 minutes.
Add your zucchini and noodles to the pan and add the shrimp back to the pan, along with the remaining tbsp of butter. If your pasta seems too thick, add a little pasta water to thin it out. Toss is all together and simmer over medium low heat for another few minutes before serving with more fresh chopped parsley and Parmesan cheese!
*or 1 zucchini, spiralized
Course: Main Course, Pasta
Keyword: butter, easy dinner, easy recipe, herbs, lemon, pasta, pasta recipe, quick and easy recipe, shrimp, shrimp scampi, spring pasta, summer pasta