📖 Instructions

1. Prep the Zucchini: Carefully slice the zucchini in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border to create a 'boat'. Set the zucchini shells aside.
2. Make Zucchini Noodles: If you're spiralizing your own noodles, go for it now! If not, grab those pre-made ones. If you're using a mandoline, carefully slice the zucchini into thin strips, mimicking noodles.
3. Cook the Shrimp: In a skillet over medium heat, add a tablespoon of olive oil. Once it's shimmering, toss in the shrimp. Cook for about 2-3 minutes per side, until they turn pink and opaque. Don't overcook them, or they'll get rubbery – no one wants that!
4. Sauté Aromatics: Remove the shrimp from the skillet and set aside. Add the minced garlic and red pepper flakes to the same skillet. Sauté for about 30 seconds, until fragrant. Watch closely so the garlic doesn't burn. Burnt garlic is a kitchen tragedy!
5. Combine Everything: Add the zucchini noodles to the skillet with the garlic and red pepper flakes. Sauté for about 3-5 minutes, until the noodles are tender-crisp. Return the cooked shrimp to the skillet.
6. Add Flavor Boosters: Stir in the lemon juice, chopped fresh parsley, salt, and black pepper. Toss everything together until well combined. Taste and adjust seasoning as needed. This is where you can really make it your own!
7. Stuff the Zucchini: Spoon the shrimp and zucchini noodle mixture into the zucchini boats. Pack them generously!
8. Bake (Optional): If you want a warmer, softer zucchini, place the stuffed zucchini boats in a baking dish. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through.
9. Serve and Enjoy: Garnish with extra fresh parsley and a lemon wedge. Serve immediately. Bask in the glory of your delicious and healthy creation!