📖 Instructions

1. Get everything ready: Wash and prep all your veggies. Spiralize those zucchinis into noodles—this is where the zoodle maker comes in handy. If you don’t have one, a vegetable peeler works too, just slice the zucchini into thin strips. Mince the garlic and chop the parsley. Make sure your shrimp are thawed, peeled, and deveined. Ain't nobody got time for sandy shrimp!
2. Heat the skillet: Put a large skillet over medium heat. Add olive oil. Let it get nice and shimmering, but not smoking.
3. Sauté the garlic: Add the minced garlic to the skillet. Cook for about 30 seconds, stirring constantly, until it becomes fragrant. Watch it closely, because garlic burns easily and no one wants bitter garlic.
4. Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Don’t overcook them, or they'll become rubbery. Remove the shrimp from the skillet and set aside.
5. Deglaze the pan: Pour the white wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Let the wine simmer for 1-2 minutes, until it reduces slightly.
6. Add lemon juice and zest: Stir in the lemon juice and lemon zest. This will brighten up the sauce and add a zingy flavor.
7. Incorporate the zoodles: Add the zucchini noodles to the skillet. Toss them with the sauce, making sure they’re evenly coated. Cook for 2-3 minutes, until they're tender-crisp. Zoodles release water as they cook, so don’t overcook them or they'll get soggy.
8. Combine everything: Return the shrimp to the skillet. Toss everything together to combine. Make sure the shrimp are heated through.
9. Season and garnish: Season with salt and pepper to taste. Sprinkle with chopped fresh parsley. Stir it all in so the parsley is well distributed.
10. Serve: Dish out the lemon garlic shrimp with zucchini noodles into bowls. Serve immediately. You might want to add a lemon wedge for extra zing!