Directions

1. Preheat oven to 400°F.
2. Cut zucchini in half. Insert flat end of zucchini into a vegetable spiralizer, turn to make vegetable noodles. Season zucchini "noodles" with salt and pepper, set in a colander and allow any moisture to drain. Pat dry after 5-7 minutes.
3. Heat a sauce pan to medium heat and add 1 Tbsp. of EVOO. Season shrimp with salt, pepper, sauté until done and set aside.
4. Heat a separate large sauté pan to medium high heat. Add 2 Tbsp. of EVOO, onions, garlic, red pepper flakes and sauté onions until they have become translucent.
5. Deglaze pan with white wine then add lemon juice. Reduce wine down to a little more than half original volume.
6. Toss zucchini noodles in white wine sauce and coat.
7. Remove pan of zucchini and sauce from the heat, add in cold butter and shrimp and lightly toss together. Garnish with fresh parsley and lemon wedges.