1.5 lb (approx 30) raw shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, finely chopped
2 tbsp butter or ghee
1 lemon, juice and zest
1/4 cup white wine (or chicken broth)
1/4 cup chopped parsley
pinch of red pepper flakes
salt and pepper, to taste
Directions
Wash and cut the ends of the zucchini. employing a spiralizer, create the zucchini alimentary paste. Then, set aside.
Heat the oil in an exceedingly giant pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute while not stirring, that the bottom aspect gets a touch tender.
Add the sliced garlic, then stir the shrimp for an additional minute or 2 to cook the opposite aspect. Use an oversized spoon or pair of tongs to get rid of the shrimp to a plate.
Add the butter, juice and zest, red pepper flakes and vino to the pan. bring round a simmer for 2-3 minutes whereas stirring.
Stir within the parsley, then add the zucchini alimentary paste and toss for thirty seconds to heat it up. Add the shrimp back to the pan and stir for an additional minute. Serve instantly.
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