1lbraw shrimp, peeled with tails removed and patted dry
1teaspoonsalt
1teaspoonblack pepper
1/2teaspooncrushed red pepper flakes
1/2teaspoonold bay seasoningtotally optional, but i like the extra heat and flavor
1/2tablespoon olive oil
1/4cupchicken or vegetable stock
3tablespoon white wine
2tablespoonfresh lemon juice
Instructions
I like to marinade the shrimp ahead of time because I think this adds more flavor to the dish. Add raw shrimp (make sure they are patted dry) to a bowl and then also add salt, pepper, red pepper flakes and old bay seasoning and olive oil. Mix well and let the mixture sit in the fridge.
In a large pot cook pasta until al dente.
Meanwhile spiralize your zucchini and set aside. I like a simple hand held spiralizer like this one, I have a more expensive one, but always reach for the hand held, for easy clean up and speed.
Now, in a large saute pan, heat butter over medium heat. Add garlic and saute until fragrant. Add shrimp and saute shrimp and garlic until the shrimp is pink on both sides, about 3-4 minutes.
Add chicken stock, wine and lemon juice to the pan and let the mixture cook for a few minutes. Then add spiralized zucchini to the pan, mix and remove from heat.
Drain the pasta, add to the pan, mix well and serve immediately. Add a sprinkle of parm cheese as desired.