Garlic Butter Shrimp with Zucchini Noodles

Peel and devein 3 pounds of shrimp, leaving tails on if desired. Pat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook 12 slices of bacon in a large skillet until crispy, about 8 minutes. Remove, let cool, then crumble and set aside.

Using a spiralizer, create zucchini noodles from 6 large zucchini. If you don't have a spiralizer, use a vegetable peeler to create ribbons. Place zucchini noodles in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out excess moisture.

Mince 12 cloves of garlic and chop 1/2 cup fresh parsley. Juice and zest 2 lemons, keeping zest and juice separate.

Toast 1/2 cup pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently. Set aside.

Pat zucchini noodles dry with paper towels to remove excess moisture.

In a large skillet, heat 1/4 cup avocado oil over medium-high heat. Working in batches if necessary, cook shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, melt 1 cup butter with 1/2 cup olive oil over medium heat. Add minced garlic and 1 teaspoon red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.

Add 1 cup heavy cream and 8 ounces cream cheese to the skillet, stirring until cream cheese is melted and sauce is smooth, about 3-4 minutes.

Stir in 1 cup grated Parmesan cheese until melted and incorporated, about 2 minutes.

Add zucchini noodles to the sauce and toss to coat. Cook for 3-4 minutes until noodles are slightly softened but still have some bite.

Return shrimp to the skillet and add crumbled bacon, lemon zest, and 2 tablespoons of lemon juice. Gently toss to combine and heat through, about 2 minutes.

Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Serve immediately, garnished with toasted pine nuts, fresh parsley, and additional lemon wedges if desired.