Speedy Shrimp Scampi with Zucchini Noodles

1.Prepare the zucchini noodles: Place the spiralized zucchini in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and let sit for 10 minutes to draw out excess moisture. Gently pat the zoodles dry with paper towels before cooking.

2.Season the shrimp: Pat the peeled and deveined shrimp dry and season lightly with salt and pepper.

3.Sauté the garlic: Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

4.Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Do not overcook.

5.Deglaze: Pour in the white wine (or broth) and lemon juice. Bring to a simmer and let it reduce slightly for about 1 minute, scraping up any browned bits from the bottom of the pan.

6.Combine: Add the dried zucchini noodles to the skillet. Toss everything together quickly, cooking only for 1 to 2 minutes until the zoodles are just heated through but still retain a slight crunch. Overcooking will make them watery.

7.Finish and serve: Remove the skillet from the heat. Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt or pepper if necessary. Serve immediately.