Lemon-Garlic Butter Shrimp with Spiralized Vegetable Noodles

Peel and devein 1.5 pounds of shrimp, leaving tails intact if desired. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Spiralize 3 medium zucchini, 1 medium yellow squash, and 2 large carrots using a spiralizer on medium thickness setting. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Set aside on paper towels to absorb excess moisture.

Mince 6 cloves of garlic and chop 1/4 cup fresh parsley and 2 tablespoons fresh basil. Halve 1 cup of cherry tomatoes. Zest and juice 2 lemons, keeping zest and juice separate.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the spiralized vegetables and sauté for 3-4 minutes until just tender but still crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and cover to keep warm.

In the same skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.

Reduce heat to medium and add the minced garlic and 1/2 teaspoon red pepper flakes to the skillet. Cook for 30 seconds until fragrant, being careful not to burn the garlic.

Add 1/4 cup white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.

Add the lemon juice, lemon zest, and remaining 2 tablespoons butter to the skillet. Stir until butter is melted and sauce is slightly thickened, about 2 minutes.

Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute to reheat the shrimp.

Add the halved cherry tomatoes and cook for 1 minute until slightly softened.

Return the spiralized vegetables to the skillet and gently toss everything together to combine and coat with the sauce. Heat for 1-2 minutes.

Remove from heat and sprinkle with fresh parsley and basil. Serve immediately.