Servings: Yields 4 Servings; 214 calories each serving

2 tablespoons unsalted butter 2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined 1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced 3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste ½ teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock ¼ cup chicken stock
Juice of 1 lemon Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds (4 medium-sized) zucchini, spiralized 1 ½ pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan 2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves

1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 to 3 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1 to 2 minutes.
3. Serve immediately, garnished with Parmesan and parsley, if desired.