Shrimp Scampi over Spaghetti

1. Lemon Butter Sauce

Finely chop the peeled garlic. In a small saucepan, melt the unsalted butter over medium heat. Add the chopped garlic and sauté until fragrant. Stir in the lemon juice, water, kosher salt, and ground black pepper. Simmer until slightly thickened. Set aside.

2. Spaghetti

Bring the water to a boil in a large pot. Add the kosher salt and spaghetti. Cook until al dente, then drain and set aside.

3. Prepare the Zoodles

Spiralize the zucchini and yellow squash to create zoodles. Heat the canola/olive oil blend in a skillet over medium heat. Add the zoodles, season with kosher salt and ground black pepper, and sauté until tender. Set aside.

4. For Shrimps

Finely chop the peeled garlic. Heat the unsalted butter in a large skillet over medium heat. Add the chopped garlic and shrimp. Cook until the shrimp turn pink and opaque. Stir in the lime juice, lemon zest, kosher salt, and ground black pepper. Continue to cook until the shrimp are fully coated and the sauce has thickened.

5. Assemble the Dish

In a serving bowl, combine the cooked spaghetti and zoodles. Top with the shrimp and pour the lemon butter sauce over the top. Garnish with finely chopped Italian parsley.