Place a large sauté pan over medium-low heat. Add the olive oil and heat it for one minute. Add the garlic and crushed pepper flakes and cook them for one minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
*An unflavored Ultra Premium Olive Oil works great. We also like Harvest Garlic Olive Oil, Harvest Tuscan Herb Olive Oil, and Harvest Milanese Gremolata Olive Oil. Try your favorite!
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