• 4 tbsp olive oil, divided
  • 1 lb shrimp, fresh or frozen, peeled
  • ¼ tsp black pepper, plus more for serving
  • 4 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • ½ tsp fennel seeds
  • 1 lemon, zested and juiced
  • ¼ cup low sodium chicken broth
  • 4 zucchini, spiralized
  • ¼ cup fresh parsley, chopped
  1. Heat 2 tablespoons of the olive oil in a large skillet on medium high heat. Add the shrimp to the pan in one layer and season with black pepper. Cook for one minute, without stirring, then flip and let it cook for another minute.
  2. Stir in the minced garlic, red pepper and fennel seeds. Cook another minute or so, until the shrimp is pink. Use tongs to transfer the shrimp onto a plate and set aside.
  3. Add the remaining 2 tablespoons of olive oil, lemon juice, lemon zest and broth. Bring the sauce to a boil, reduce heat and let it simmer for three minutes, stirring.
  4. Add the zoodles to the pan and use tongs to toss it in the sauce for about 30 seconds, being careful not to overcook. Add the shrimp back to the pan just long enough to warm them through.
  5. Serve immediately with cracked black pepper and freshly chopped parsley.