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You’ll need a mandolin with julienne attachment or Japanese vegetable ribbon cutter to make this dish. In a pinch, use a vegetable peeler to create long thin strips of zucchini.
Melt butter in large skillet over medium high heat. Add shrimp, garlic, and red pepper flakes. Cook 1-2 minutes, stirring occasionally, until pink.
Remove shrimp from pan. Add stock and lemon juice to pan; season with sea salt and pepper, to taste. Bring to simmer; stir in zucchini noodles, until well combined, and cook 2 minutes. Return shrimp to pan.
Serve immediately, garnished with Parmesan and parsley, if desired.