25 Min

• 2 Tbsp Unsalted Butter
• 8 oz Shrimp, peeled and deveined
• 3 cloves Garlic, minced
• Pinch Red Pepper Flakes, or more, to taste
• ¼ cup Chicken or Veggie Stock
• Juice of 1/3 Lemon
• 2 medium-sized Zucchini, spiralized
• Sea Salt and Black Pepper
• 1 Tbsp freshly grated Parmesan
• 2 Tbsp Chopped Fresh Parsley Leaves

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.