Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 3 medium size zucchinis; 1 pound cooked shrimp peeled and deveined; zest of 1 lemon; 1/4 cup lemon juice; 1/4 cup white wine; 1 tablespoon minced garlic; 1/4 tsp. garlic salt; 1/2 tsp. black pepper; 2 tsp. Italian seasoning; 1 tsp. paprika; 2 tsp. dried parsley for garnish
Directions: Using a zucchini spiralizer, cut zucchinis into noodles. Place the flat end of zucchini on the groove at top of spiralizer. Hold firmly while you twist clockwise. Cut in noodles in half, if desired. In a large skillet, heat the olive oil and butter over medium heat. When butter is melted, add the shrimp. Heat the shrimp until color is opaque. Add the garlic. Heat one more minute. Add the wine and lemon juice. Turn heat to medium high. When liquid starts to boil, reduce heat to simmer. Simmer for 5 minutes. Add the lemon zest and seasonings, except for the parsley. Stir to combine. Simmer for an additional minute. Add the zucchini noodles. Cook for approximately 3-5 minutes, or until noodles are tender, but still slightly crispy. Serves 4.