PREP: 20 MINUTES COOK: 10 MINUTES YIELD: 2 TO 4 SERVINGS <br />2 Tablespoons <br />olive oil <br />1 pound <br />jumbo shrimp, shelled and deveined <br />1 Tablespoon <br />minced garlic <br />1/4 teaspoon <br />crushed red pepper flakes (optional) <br />1/4 cup <br />white wine <br />2 Tablespoons <br />freshly squeezed lemon juice <br />2 <br />medium zucchini, cut into noodles (See Kelly’s Notes) <br />Chopped parsley, for garnish <br />DIRECTIONS <br /> <br />Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. <br /> <br />Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. <br /> <br />Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
