1 3/4 pound large or extra large shrimp, peeled and de-veined
1/3 cup finely chopped parsley
3 tablespoons lemon juice
Bring a large pot of salted water to a boil. Add the zucchini noodles and blanch for 2 minutes. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the garlic and saute, stirring constantly, for about 1 minute. Add the broth, salt, red pepper and black pepper; bring to a simmer. Let wine reduce by half.
Add shrimp and saute until they just turn pink, about 2 to 4 minutes. Stir in the parsley and lemon; cook until parsley just barely wilts.
Add the cooked zucchini noodles to the skillet and heat through until just warm, about 1 minute. Serve warm.