INGREDIENTS
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6 tablespoons unsalted butter, cut into cubes
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4 tablespoons extra-virgin olive oil
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4 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes
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1 cup dry white wine
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Finely grated zest of 1 lemon
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1 1/2 pounds medium peeled and deveined shrimp, tails removed
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Kosher salt and freshly ground pepper
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6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
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1/4 cup roughly chopped fresh flat-leaf parsley