Pop the tails off the shrimp, rinse, and dry on a towel to get some of the moisture off. Start cooking the pasta according to directions, OR for a GF version, use your spiralizer to turn your zucchini into “zoodles” and set aside. Melt butter in a
big pan, sauté garlic for a couple of minutes. Add shrimp and cook just 'til pink, add zoodles or pasta and stir around to get hot. Stir in
sea salt and paper, the lemon juice,
parsley, and any optional ingredients. Serve with
generous amounts of parmesan on top.