# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchinis, spiralized into noodles
03 - 2 cups baby spinach, optional
→ Aromatics
04 - 5 cloves garlic, minced
→ Fats & Oils
05 - 3 tbsp unsalted butter
06 - 1 tbsp olive oil
→ Seasonings
07 - 1/2 tsp crushed red pepper flakes, optional
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 2 tbsp fresh parsley, finely chopped
→ Citrus
11 - 1 lemon, zested and juiced
# Steps:
01 - Pat shrimp dry with paper towels and season with salt and freshly ground black pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Lower heat to medium and add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in crushed red pepper flakes and lemon zest.
05 - Add spiralized zucchini noodles to the skillet and toss in the garlic butter sauce. Cook 2 to 3 minutes, stirring frequently, until tender but crisp.
06 - Add baby spinach if using, cooking until wilted, about 1 minute.
07 - Return shrimp to skillet, pour in lemon juice, and toss to combine. Adjust salt and pepper to taste.
08 - Sprinkle finely chopped fresh parsley over the dish and serve immediately.
