Shrimp and zucchini stewed in garlic sauce

Ingredients:

• 700 g peeled medium-sized shrimp
• 6 cups of noodles from two zucchinis (about 0.5 kg)
• 6 tbsp (90 g) butter, diced
• 4 tbsp. l. olive oil
• 4 cloves garlic, crushed
• 0.5 tsp red pepper flakes
• 1 cup dry white wine
• Finely grated zest of 1 lemon
• 1/4 cup coarsely chopped parsley
• Special accessories: vegetable spiralizer for slicing zucchini

Preparation:

1. In a large skillet, heat the butter and 2 tablespoons of olive oil over medium-high heat. Once the butter has melted, add the garlic and red pepper flakes. Cook, stirring, for about 2 minutes, until fragrant and the garlic is golden.
2. Pour in the wine, add the zest, and cook for 4–5 minutes, until the alcohol aroma evaporates and the sauce takes on a pleasant golden hue. Add the shrimp, 0.5 teaspoon of salt, and a pinch of ground black pepper. Cook, stirring frequently, for 3 minutes, until the shrimp are pink on the outside but still translucent inside.
3. Then add the zucchini noodles and stir until completely coated. Simmer for another 3 minutes. Season with salt and pepper to taste.
   
   Culinary advice: Zucchini noodles can be consumed fresh.
4. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil and sprinkle with parsley.