Ingredients

• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1 lb peeled shrimp
• Salt and pepper to taste
• 3 large zucchini, julienned
• 1/2 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• 1 lemon, zest and juice

Preparation

In a large skillet, melt the butter over medium-high heat. Once butter has melted, add the garlic and cook until it becomes fragrant, about 30 seconds. Add the white wine and shrimp. Season it with salt, pepper and red pepper flakes. Cook the shrimp until it has turned pink and opaque, about 3 minutes. Turn off the heat and add the zoodles, tossing until they are well coated. Finish with the parsley, lemon zest and lemon juice.
Serve immediately or store in the refrigerator for up to 3 days.