How to Make It
1. Heat 2 tablespoons oil in a large skillet over high. Add shrimp and 3/8 teaspoon salt; cook, stirring occasionally, until the shrimp is browned on both sides and cooked through, 3 to 4 minutes.
2. Transfer shrimp to a large bowl. Reduce heat under skillet to medium- high; add 1 tablespoon butter, stirring until butter melts. Add zucchini; cook, stirring occasionally, until just starting to become tender, 1 to 2 minutes. Add zucchini to shrimp in large bowl, and set aside. Do not wipe skillet clean.
3. Add remaining 1 tablespoon oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring constantly, until garlic is golden brown but not burned, about 1 minute. Add wine; cook, stirring occasionally, until reduced by three-fourths, about 3 minutes. Stir in lemon juice and remaining 1/2 teaspoon salt. Remove from heat. Gradually swirl in remaining 2 tablespoons butter until mixture is emulsified and creamy.
4. Add shrimp-zucchini mixture and 1 tablespoon parsley to mixture in skillet; toss to coat. Spoon mixture into bowls; sprinkle with lemon zest and remaining 1 tablespoon parsley. Serve immediately.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes