Gluten Free | Zucchini Pasta With Lemon Garlic Shrimp

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Zucchini Pasta With Lemon Garlic Shrimp

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

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. etc
  5. etc

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