Directions

1. Rim the ends off zucchini and cut to fit spiralizer attachment. Use kitchen shears or a knife to cut zucchini noodles into desired lengths. Store in refrigerator until ready to use.

2. Heat a large skillet (12 inch or larger) over medium-high heat. Add 2 tablespoons oil to pan, then add shrimp, shallots, garlic, salt and pepper. Stir, cooking shrimp for about 1 minute or until just pink and opaque on the outside (not cooked all the way through.)Use tongs to remove shrimp to a plate, cover to keep warm. Continue stirring and cooking the shallots and garlic for 1 minute. Add wine to pan and bring to simmer, reducing by half, 1-2 minutes. Add lemon zest, 1 tablespoon lemon juice and cream to pan, bring to simmer and cook until slightly thickened, 1-2 minutes.

3. Heat another large skillet (12-inch or larger) over medium heat and add 1 tablespoon olive oil. Add zucchini noodles and sprinkle with salt and pepper.Cook the zucchini noodles while tossing with tongs for 2-­‐3 minutes or until slightly softened and just starting to release some juices.

4. Add shrimp back to the cream sauce and cook for 2-­‐3 minutes or until cooked through. Stir in parsley and squeeze in about 1 teaspoon lemon juice.
   

5. Divide the zucchini noodles evenly among 4 bowls and top with shrimp and sauce. Sprinkle each with torn basil. Garnish, if desired, with lemon wedges and basil leaves. Serve immediately.