Lemon-Garlic Shrimp with Zoodles

I'm always looking for ways to keep dinner different and interesting. This dish does just that.  Considering summer is just around the corner, I know I'll soon have an abundance of zucchini.  This may be a good way to make use of it.

1 lb raw shrimp, tail off, peeled and deveined

1/2 lemon, zested and juiced

3 cloves of garlic, minced

3 Tbsp olive oil, divided

1/2 tsp red pepper flakes

1/4 cup chicken stock

2 medium zucchini, trimmed and spiral sliced

Lemon slices and fresh chopped parsley for garnish

 In a medium bowl, stir together the shrimp, lemon zest and juice, garlic, 1 Tbsp olive oil, and red pepper flakes.  Refrigerate, covered for at least 20 minutes.

In a large skillet, heat 2 Tbsp olive oil over medium-high heat.  Add shrimp (with marinade) in a single layer.  Cook until the shrimp is just beginning to turn pink, 2 - 3 minutes.  Transfer to a plate.  Cover to keep warm.

Stir chicken stock into skillet.  Bring to a simmer, gently scraping the bottom with a wooden spoon, until liquid is reduced by half, 2 - 3 minutes.  

Add zucchini and cook until al dente, about 2 minutes.  Gently stir in the shrimp and, if desired, season with salt and pepper.  

Garnish with lemon slices and fresh parsley.  Serve immediately.