INGREDIENTS
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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3 garlic cloves
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Zest and juice of 1 lemon
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1/3 cup dry white wine
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1 1/2 pounds large tail-on shrimp, peeled
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Kosher salt and freshly ground black pepper
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3 pounds zucchini, spiralized
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Lemon wedges, as needed for serving
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1/3 cup chopped fresh parsley