Lemon Garlic Butter Shrimp with Zucchini Noodles

Begin by cooking 1/2 cup of quinoa in 1 cup of chicken broth according to package instructions, typically bringing to a boil then simmering covered for 15 minutes until liquid is absorbed.

While quinoa cooks, peel and devein 8 oz of shrimp if not already prepared. Pat dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.

Mince 3 cloves of garlic and chop 2 tbsp of fresh parsley. Zest and juice 1 lemon, keeping them separate.

Using a spiralizer, turn 2 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create ribbons or a knife to julienne the zucchini.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.

In the same skillet, add 1 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant.

Add zucchini noodles to the skillet with remaining 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes, stirring occasionally, until just tender but still slightly crisp.

Return the shrimp to the skillet. Add 1/4 tsp red pepper flakes, lemon zest, and 2 tbsp of lemon juice. Toss everything together and cook for another minute.

Remove from heat and stir in the chopped parsley and 2 tbsp grated parmesan cheese.

Serve the shrimp and zucchini noodles over the cooked quinoa.