Zucchini Pasta with Lemon Garlic Shrimp

4		medium zucchinis
1-1/2  lb.		approx 30 raw shrimp, peeled and deveined
2  tablespoons		olive oil
4		garlic cloves, finelies chopped
2  tablespoons		Country Crock Light
1		lemon, juice and zest
1/4  cup		chicken broth
1/4  cup		chopped parsley
1  pinch		of red pepper flakes
3  pinches		salt and pepper, to taste

Tip: For nutritional information on all the ingredients in Zucchini Pasta with Lemon Garlic Shrimp just click on each ingredient name. Then adjust the serving size for any Zucchini Pasta with Lemon Garlic Shrimp ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.

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Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.