Lemon Garlic Shrimp with Zucchini Noodles

April has been the month of surprises so far!  I received a gorgeous complimentary Easter lily from my local grocery store.  I'm quite the regular customer these days!  Also, I was delighted to find my Taste of Home surprise box waiting for me in my mailbox.  I love these special delivery seasonal mystery boxes that Taste of Home puts together.  You can read about the unique boxes and see some of the great products they put together by clicking here.  The spring box was one of my favorites.  In addition to their newest Healthy Cookbook cookbook, I received recipe cards, flavored coffee, Rob's Red Mill cinnamon raisin granola (yum!) and a really cool Oxo spiralizer to make zucchini noodles.  I had some shrimp leftover, so I decided to make a tangy Lemon and Garlic Shrimp and Zucchini Noodle dish.  But before I get to the recipe, here's a peak at some of my goodies:

This spiralizer is so easy to use and makes such long beautiful noodle ribbons!  Place the flat end of the zucchini on the groove at the top of the gadget.  Hold firmly while you twist the spiralizer clockwise.  The noddles will be quite long, so you may want to cut them in half.  This dish tastes so springy and delicious with the lemon and herbs.  Plus, it makes a gorgeous presentation on your plate.  Okay, now that I've shared my surprises from Taste of Home, I'll share my recipe for this Lemon and Garlic Shrimp with Zucchini Noodles:

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.