# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 medium zucchini, spiralized
03 - 2 medium carrots, spiralized
04 - 1 red bell pepper, thinly sliced
05 - 2 cups baby spinach
→ Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp olive oil
08 - 5 cloves garlic, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - Juice of 1 lemon
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp chopped fresh parsley
→ Garnish
13 - Lemon wedges, for serving
# How to Make:
01 - Pat shrimp dry with paper towels and season with salt and pepper.
02 - Heat 1.5 tbsp olive oil and 1.5 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to skillet, stir in garlic and sauté for 30 seconds until fragrant. Add red pepper flakes if using, then zucchini noodles, carrot noodles, and bell pepper. Toss gently for 2–3 minutes until just tender.
04 - Add baby spinach and cook until wilted, about 1 minute.
05 - Return shrimp to skillet, add lemon juice and chopped parsley. Toss to combine and heat through. Adjust seasonings with salt and pepper; serve immediately garnished with extra parsley and lemon wedges.
