Shrimp Scampi Zoodles

• 2 medium zucchini, about 8 oz each
• 1/2 tbsp unsalted butter
• 2 tsp extra virgin olive oil. divided
• 4 minced garlic cloves, divided
• 12 large peeled and deveined shrimp (about 6.5 oz)
• kosher salt, to taste
• freshly ground black pepper
• 1 tbsp chopped fresh parsley leaves
• 1/2 tsp fresh grated lemon zest
• 3 tbsp freshly squeezed lemon juice (from 1 lemon)
• 1/8 tsp hot red pepper flakes

1. Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips.
2. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.
3. Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper.
4. Cook 2 minutes, stirring.
5. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately.
6. Makes 2 servings.
7. 6 shrimp, half the noodles.

zucchini, butter, olive oil, garlic, shrimp, kosher salt, freshly ground black pepper, parsley, lemon zest, freshly squeezed lemon juice, hot red pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-zoodles-53040711 (may not work)