Melt butter in a large skillet over medium-high heat. Add shrimp, garlic, thyme and red pepper flakes. Cook, stirring occasionally, until shrimp turns pink, about 2-3 minutes.
2 tablespoons butter, 1 pound wild-caught shrimp, 4 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon red chili pepper flakes
Pour in chicken stock and lemon juice. Season with salt and pepper. Bring to a simmer. Stir in zucchini noodles and cook for 3-5 minutes, until soft.
1/4 cup chicken broth, 1 lemon, 1⁄2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 1/2 pounds zucchini
Serve immediately, warm. Garnish with Parmesan and parsley, if desired.
2 tablespoons Parmesan, 2 tablespoons fresh parsley leaves