Healthy Shrimp Scampi with Zoodles

Mix 1 tablespoon olive oil 1 garlic clove dried parsley black pepper and red pepper flakes together in a small bowl; mix well. Add shrimp turn to coat and refrigerate for 30 minutes.

Cut off the ends of the zucchini and use a spiralizer on the thinnest setting to create the zoodles.

Heat remaining olive oil and butter in a large skillet over medium-low heat. Saute shallot for 3 minutes; add remaining garlic and cook for an additional 30 seconds. Add shrimp and cook until bright pink on the outside and meat is opaque about 2 minutes per side. Add lemon juice wine lemon zest and salt. Cook and stir for 1 minute.

Remove the skillet from heat and add zucchini; stir for 2 to 3 minutes. The residual heat will cook the zucchini.

Divide onto 2 plates top with fresh parsley and serve.