Tuscan Garlic Butter Shrimp with Zucchini Noodles

Prepare the zucchini noodles: Wash 4 medium zucchini and trim the ends. Using a spiralizer, create zucchini noodles (or use a vegetable peeler to make ribbons). Place the zucchini noodles on paper towels and sprinkle with 1/2 teaspoon salt to draw out moisture.

Prepare the shrimp: Peel and devein 1 pound of large shrimp if not already done. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Prepare other ingredients: Mince 6 cloves of garlic. Drain and roughly chop 1/3 cup sun-dried tomatoes. Grate 1/3 cup parmesan cheese. Chop 1/4 cup fresh basil. Cut 1 lemon into wedges.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove to a plate and set aside.

In the same skillet, add 3 tablespoons butter and 1 tablespoon olive oil. Once butter is melted, add the minced garlic and cook for 30 seconds until fragrant.

Add the chopped sun-dried tomatoes, 1 tablespoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Cook for 1 minute, stirring constantly.

Pour in 1/4 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Reduce heat to medium and add 1/2 cup heavy cream. Simmer for 3-4 minutes until the sauce begins to thicken slightly.

Add 3 cups baby spinach and stir until wilted, about 1-2 minutes.

Stir in 1/3 cup grated parmesan cheese until melted and smooth.

Pat the zucchini noodles dry with paper towels to remove excess moisture. Add them to the skillet and toss gently with tongs to coat with the sauce. Cook for 2-3 minutes until just tender but still slightly crisp.

Return the cooked shrimp to the skillet and gently toss to combine and warm through, about 1 minute.

Season with additional salt and 1/4 teaspoon black pepper to taste.

Garnish with chopped fresh basil and serve with lemon wedges for squeezing over the top.