Healthy Shrimp Scampi with Zoodles

Mix 1 tablespoon olive oil, 1 garlic clove, dried parsley, black pepper, and red pepper flakes together in a small bowl; mix well.

Add shrimp, turn to coat, and refrigerate for 30 minutes.

Cut off the ends of the zucchini and use a spiralizer on the thinnest setting to create the zoodles.

Heat remaining olive oil and butter in a large skillet over medium-low heat.

Saute shallot for 3 minutes; add remaining garlic and cook for an additional 30 seconds.

Add shrimp and cook until bright pink on the outside and meat is opaque, about 2 minutes per side.

Add lemon juice, wine, lemon zest, and salt.

Cook and stir for 1 minute.

Remove the skillet from heat and add zucchini; stir for 2 to 3 minutes.

The residual heat will cook the zucchini.

Divide onto 2 plates, top with fresh parsley, and serve.