# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach, optional
04 - 2 tablespoons chopped fresh parsley
05 - 1/2 cup cherry tomatoes, halved, optional
→ Aromatics and Flavor
06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Zest of 1 lemon
09 - Juice of 1 large lemon
10 - Salt and freshly ground black pepper to taste
→ Fats
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter, optional or use additional olive oil for dairy-free
→ Garnish
13 - 2 tablespoons grated Parmesan cheese, optional
# How-To Steps:
01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until just pink and opaque. Transfer shrimp to a plate and set aside.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Add the minced garlic and red pepper flakes, sautéing until fragrant, approximately 1 minute.
04 - Add the zucchini noodles and toss with tongs for 2 to 3 minutes, just until tender but still slightly crisp. Do not overcook.
05 - Add the lemon zest, lemon juice, and cherry tomatoes if using. Toss to combine.
06 - Return the shrimp to the skillet along with any accumulated juices. Add baby spinach if using and toss until just wilted.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper as needed. Serve immediately, topped with optional Parmesan cheese.
