|15 min||10 min||4|
|2 tbsp||Butter, unsalted|
|454 gm||Shrimp, raw (peeled, deveined)|
|3 clove(s)||Garlic (minced)|
|1/2 tsp||Red pepper flakes (to taste)|
|1/4 cup||Chicken broth (stock)|
|1 whole lemon(s)||Lemon juice|
|1 pinch||Kosher salt|
|1 dash||Black pepper|
|4 medium||Zucchini (spiralized)|
|2 tbsp||Parmesan cheese, grated|
|2 tbsp||Parsley, Italian, fresh (chopped)|
1. Melt butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
3. Serve immediately, garnished with Parmesan and parsley, if desired.
Omit parmesan for dairy-free option.