Lemon Garlic Butter Shrimp & Zucchini Noodles

450 g raw medium shrimp, peeled & deveined
4 medium zucchini
1 tbsp olive oil
Sprinkle of SIDS CRAZY SALT
4 tbsp softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 tsp Italian seasoning
Pinch of red pepper flakes
Juice of ½ fresh lemon
¼ cup (60 ml) vegetable stock
Kaitaia Fire, to taste
SIDS SALT & PEPPER to taste
¼ cup chopped fresh parsley, for garnish

Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.
Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with SIDS SALT & PEPPER. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.
Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook shrimp. Transfer the grilled shrimp to a shallow plate.
In the same pan, add remaining butter, lemon juice, vegetable stock, and Kaitaia Fire to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.
Stir in the zucchini noodles, sprinkle lightly with SIDS CRAZY SALT and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it’s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately.