A light and flavorful dish featuring shrimp and zucchini noodles in a garlic-butter sauce.

spiralized into zoodles
peeled and deveined
divided
minced
Spiralize the zucchini to create zoodles and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with salt and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and opaque.
Stir in the zoodles and cook for an additional 2-3 minutes, until they are tender but still al dente.
Remove from heat and stir in the remaining tablespoon of butter. Adjust seasoning if necessary and serve immediately.

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