1poundshrimpraw (thawed if frozen), peeled and deveined
1/2teaspoonkosher or sea saltdivided
1/2teaspooncrushed red pepper flakes
1tablespoonlemon juicefreshly squeezed, to taste
1cupgrape tomatoesor cherry tomatoes, halved, cut into quarters
To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
Add 1 tablespoon olive oil to a large skillet over medium heat. Add shrimp and cook until opaque and pink, 2-3 minutes. Place shrimp on a plate and cover.
Add the remaining garlic and sauté 1 minute. Add remaining olive oil, zucchini pasta, salt, black pepper, red pepper, and lemon juice, and tomatoes, toss to combine. Continue cooking until pasta is tender, about 5 - 7 minutes.
Place shrimp on top of pasta, cover skillet and remove from heat. Allow to set for 1 minute, ensuring shrimp is hot. If desired, sprinkle on some chopped Italian parsley before serving.