2 large or 4 medium zucchinis

1 stick butter, divided

1/3 cup olive oil

½ cup garlic, chopped

1 lb. raw shrimp, peeled and deveined (any size works but I prefer 16/20)

1 cup dry white wine

¾ cup seafood stock (or chicken stock)

½ cup flat leaf parsley, chopped

1 tsp. salt

1 tsp. fresh black pepper

¼ cup water

3 tsp. corn starch

½ cup parmesan cheese, plus more for sprinkling

Using a vegetable peeler, peel the zucchinis into thin long strips all the way to the core until you reach seeds.  To make ‘fettuccini’ cut the thicker strips into ¼” wide strips.

Combine 5 Tbs. of the butter and the olive oil in a large skillet over medium heat.  Add the garlic and sauté, stirring frequently until soft and fragrant, about 3 minutes.  Do not let garlic brown.

Add the shrimp and cook until pink and just cooked through, about 2-3 minutes depending on the size of the shrimp.  Remove the shrimp from the pan and tent with foil to keep warm.

Add the wine and stock and turn heat to medium high.  Let the sauce boil for 3-4 minutes until reduced by half.  Turn off the heat and whisk in the remaining 3 Tbs. of butter to create a glossy sauce.  Add the parsley, salt, pepper, and put the zoodles in the pan.   Toss to coat.

Combine the water and cornstarch in a measuring cut and whisk until cornstarch dissolves.  Add to the pan and turn the heat back on to medium high.  Cook for 2 minutes tossing constantly with tongs as the sauce thickens and coats the zoodles.  

Add the shrimp back into the pan along with the parmesan cheese and cook for 1 more minute, continuing to toss to coat.

Serve hot, garnished with more parsley and parmesan cheese.