# What You'll Need:
→ Seafood
01 - 9 oz large shrimp, peeled and deveined
→ Vegetables
02 - 2 medium zucchinis, spiralized into noodles
03 - 1 cup cherry tomatoes, halved
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh parsley, chopped
→ Broth & Seasoning
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons olive oil
08 - Zest and juice of 1 lemon
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside.
02 - In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
03 - Add cherry tomatoes and cook for 1 minute until they begin to soften.
04 - Pour in the broth, lemon zest, and lemon juice. Bring to a simmer.
05 - Add zucchini noodles and cook for 1-2 minutes, stirring gently, until just tender.
06 - Return shrimp to the skillet, add red pepper flakes if using, and toss to combine. Heat through for 1 minute.
07 - Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley before serving.
