INSTRUCTIONS
1
Pat shrimp dry; season with salt and pepper.
2
Melt 2 tbsp butter with olive oil over medium-high heat. Cook shrimp 1–2 min per side until pink. Remove and set aside.
3
Melt remaining butter. Cook garlic and red pepper flakes 1–2 min until fragrant.
4
Add white wine and lemon juice; simmer 2 min, scraping up any bits.
5
Add zucchini noodles; toss in sauce 2–3 min until just tender.
6
Return shrimp to pan. Add parsley; toss everything together. Serve immediately.