Tuscan Garlic Butter Shrimp with Zucchini Noodles

Peel and devein the shrimp if not already done. Pat dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.

Using a spiralizer, turn the 3 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Set aside.

Mince 4 cloves of garlic and chop 1/3 cup sun-dried tomatoes into smaller pieces. Roughly chop 1/4 cup fresh basil.

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. Transfer to a plate.

In the same skillet, add 1 tbsp olive oil and 2 tbsp butter. Once butter is melted, add the minced garlic and cook for 30 seconds until fragrant.

Add the sun-dried tomatoes and cook for 1 minute, then add 2 cups baby spinach and cook until wilted, about 2 minutes.

Add the zucchini noodles to the skillet and toss to combine. Cook for 2-3 minutes until the zucchini is just tender but still has some bite (avoid overcooking or they'll become mushy).

Return the shrimp to the skillet, add the remaining 1 tbsp butter, 1/4 tsp red pepper flakes, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss everything together until the butter is melted.

Squeeze juice from half the lemon over the dish and gently toss.

Remove from heat and garnish with fresh basil and lemon wedges from the remaining half lemon before serving.