Healthy Shrimp Scampi with Zucchini Noodles

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchini, spiralized
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 lemon, zest and juice
• 1/4 cup low-sodium chicken broth or white wine
• 2 tablespoons fresh parsley, chopped
• Salt to taste
• Black pepper to taste
• 1 tablespoon unsalted butter
• 1/4 cup grated Parmesan cheese (optional)

1. Thoroughly rinse the shrimp in cold water and pat them dry with paper towels.
2. Sprinkle the shrimp with salt and pepper to taste and set aside.
3. Use a spiralizer to transform the zucchini into noodles, then set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add minced garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute.
6. Increase the heat to medium-high and add the shrimp to the skillet, searing them until they turn pink and opaque, about 1-2 minutes per side.
7. Transfer the cooked shrimp to a plate and tent with foil to keep warm.
8. In the same skillet, pour in the lemon zest, lemon juice, and low-sodium chicken broth or white wine—scrape any flavorful bits from the bottom of the pan.
9. Let the liquid simmer for 2 minutes to reduce slightly.
10. Stir in the spiralized zucchini noodles, tossing with the sauce to cook until they are just tender, about 2 minutes.
11. Return the shrimp to the skillet, add the fresh parsley, and toss everything to combine.
12. Turn off the heat and stir in the unsalted butter until melted and the sauce is silky.
13. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
14. Serve immediately, garnished with grated Parmesan cheese if desired.