• 2 large headsbroccoli with long stems
  • 2 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon minced fresh basil
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon crushed red pepper
  • Directions

  • Step 1

    Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodles using the smallest blade on a spiralizer.


  • Step 2

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles, salt, and pepper; toss for 3 minutes. Remove from heat and set aside.

  • Step 3

    Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook for 1 minute. Add shrimp and cook until opaque, about 3 minutes per side. Transfer shrimp to a bowl.

  • Step 4

    Add wine, lemon juice, butter, basil, chives, and red pepper to the skillet. Whisk over medium heat for 3 minutes. Return shrimp to the skillet and toss to coat.

  • Step 5

    Spoon broccoli noodles into 4 serving bowls. Top with shrimp mixture.

  • Cook's Note:

    You can substitute 1 teaspoon dried basil and 1 teaspoon dried chives for the fresh, if desired.

    Editor's Note:

    Nutrition data for this recipe includes the full amount of broccoli. The actual amount of broccoli consumed will vary.

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