"Zoodle" (Zucchini Noodle) Shrimp Scampi

I love this recipe! It's so quick to make, and so much fun to eat...hehehehee! As a Mommy to two amazing and energetic Bambinos, time is of the utmost essence when taking care of my body (which is a priority if I want to keep up with them). I love being able to vary the ingredients (and their quantities) to my taste, and to whomever I'm serving it to. Be flexible, and enjoy! TIP: Make the shrimp ahead and regriferate, to cut down on prep time (especially during the week).

• Ready In: 25 mins
• Serves: 2-3
• Yields: 2 3

Ingredients

• 2  tablespoons olive oil
• 1  lb  shelled deveined jumbo shrimp (I used 31-30ct)
• 1  tablespoon  minced garlic
• 1⁄4-1⁄2 tablespoon crushed red pepper flakes (vary according your taste for spicy)
• 1⁄8-1⁄4 teaspoon salt (vary according to your taste)
• 1⁄8 teaspoon black pepper (optional)
• 1⁄4 cup white wine (optional)
• 2  tablespoons lemon juice, freshly squeezed
• 2  medium zucchini, spiralized (I use the VeggiePasta 4-blade Spiralizer. You can get it off Amazon)
• 1  tablespoon  chopped parsley (for garnishing)

Directions

1. Place a large saute pan over low-medium heat and add olive oil. Heat for 1 minute.
2. Add garlic and crushed red pepper flakes and cook for 1 minute, constantly stirring.
3. Add shrimp, and cook thoroughly (all sides should turn pink when cooked), about 3 minutes. Continue to stir as needed.
4. Season the shrimp with the salt and black pepper. (I added some cayenne pepper at this point. I LOVE spicy food!).
5. Using a slotted spoon, transfer the prepped shrimp to a bowl, leaving any liquid in the pan.
6. Increase the heat to medium, and then add the white wine (if using), and the lemon juice. Scrape any brown bits from the bottom and sides of the pan and cook for 2 minutes.
7. Add the Zoodles and cook for another 2 minutes, occasionally stirring.
8. Add the shrimp and toss to combine.
9. Garnish with parsley and serve immediately. Enjoy your nom nom!