Ingredients

• •2 tablespoons butter, divided
• •1 pound 13-15 count shrimp, peeled and deveined
• •3 garlic cloves, minced
• •1/2 teaspoon red pepper flakes
• •1/4 cup white wine or chicken broth
• •2 tablespoons lemon juice, freshly squeezed
• •4 medium zucchini, spiralized
• •1 teaspoon lemon zest
• •2 tablespoons cilantro, chopped
• •Salt and black pepper, to taste

Instructions

1. 1In a pan over medium-high heat melt 1 tablespoon of butter. Season the shrimp with salt and pepper and cook until pink, about 2 minutes per side. Remove from pan and set aside.
2. 2Melt the other tablespoon of butter in the pan; add the garlic and cook until fragrant, about 1 minute. Stir in white wine and lemon juice; simmer for 2 minutes.
3. 3Add the zucchini noodles and cook until tender, about 2 minutes. Add the shrimp, red pepper flakes, lemon zest, and cilantro; toss it all together. Remove from heat, season with salt and pepper, and serve immediately.