4 medium Zucchinis, spiralized
1 lb. of medium shrimp, peeled and cleaned
1/4 cup homemade veggie stock
½ cup sheep Romano cheese – divided
1 lemon zested and juiced
Handful of fresh Italian Parsley, chopped and stems removed
4 cloves of garlic, minced
2 tablespoons of earth balance
Red pepper flakes, salt and pepper to taste
Melt earth balance in a large deep skillet over medium high heat. Add shrimp, garlic and red pepper flakes and sauté until shrimp or pink about 2 to 3 minutes.
Now add veggie stock, lemon juice and zest and season and sauté for 30 second and add the zucchini, half the cheese and sauté for an additional 2 minutes.
Remove from heat, serve and garnish with parsley and cheese – serve