Lemon-Garlic Shrimp with Zucchini Noodles

Begin by cooking 2 cups of brown rice according to package instructions, typically bringing 4 cups of water to a boil, adding rice, reducing to simmer, and cooking covered for about 45 minutes. Start this first as it takes the longest.

While rice cooks, peel and devein 1 pound of shrimp if not already prepared. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Using a spiralizer, turn 4 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create ribbons. Set aside.

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

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

In the same skillet, add 1 tablespoon of olive oil. Add minced garlic and 1/2 teaspoon red pepper flakes, cooking for 30 seconds until fragrant.

Pour in 1/4 cup of white wine and let it reduce by half, about 2 minutes, scraping up any browned bits from the pan.

Add the zucchini noodles to the skillet with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes, tossing frequently until just tender but still slightly crisp.

Add the halved cherry tomatoes and cook for another minute.

Return the shrimp to the skillet, add the lemon juice and half of the lemon zest. Toss everything together and cook for another minute until heated through.

Remove from heat and stir in the chopped parsley.

Serve the shrimp and zucchini noodles over the cooked brown rice, garnishing with remaining lemon zest.