Preheat oven to 350F. Run zucchinis through spiralizer. Break whole wheat bread into pieces, season with Morton® Coarse Kosher Salt and black pepper, and toss lightly in 1 tsp olive oil.
Place on baking sheet and bake at 350F for 8-10 minutes or until bread is dried throughout.
Place toasted bread, the zest of 2 lemons, 1 clove minced garlic, half of the chopped parsley, rosemary and dried oregano into a food processor and pulse until combined.
Heat butter and 2 tablespoons of oil in a large skillet until butter starts to foam over medium-high heat. Add garlic and cook, stirring until garlic is softened, about 2 minutes.
Add white wine and lemon zest and cook until all the alcohol is cooked out, and the sauce is slightly reduced, about 3-4 minutes.
Add shrimp, ½ tsp Morton® Fine Sea Salt and fresh cracked black pepper. Cook until shrimp curls into a C shape and turns slightly pink, about 3 minutes.
Add Zucchini noodles, the rest of the chopped parsley, the juice from one lemon and a drizzle of Calabrian chili oil. Toss until noodles are well coated and softened slightly, about 3 minutes.
Plate warm noodles and shrimp in a shallow pasta bowl, top with seasoned bread crumbs.
- 3 medium–large zucchinis (about 1.5 lbs)
- 2/3 cup chopped parsley
- 2 slices whole wheat bread
- 1 tsp dried oregano
- 1 tsp chopped rosemary
- 6 tbsp unsalted butter
- 4 tbsp olive oil
- 6 cloves garlic, minced
- 1 ½ cups dry white wine
- Zest of 4 lemons
- Juice of 1 lemon
- 1 tsp calabrian chile oil (optional)
- 2 lbs medium peeled and deveined shrimp, tails removed
- Fresh ground black pepper, to taste
- Morton ® Salt Fine Sea Salt, to taste – about a pinch or ½ teaspoon
- Morton® Coarse Kosher Salt - A pinch or ½ teaspoon