Instructions
- Cook the garlic in the olive oil in a deep wok or skillet over medium high heat until toasted and golden, 2 to 3 minutes. Remove to a medium bowl and set aside.
- Turn heat to high, add the shrimp and toss until just turning pink, 1 to 2 minutes. Remove to bowl with the garlic.
- Add the lemon juice, wine, crushed red pepper, Tuscan seasoning, 1/2 teaspoon salt, lots of freshly ground black pepper to the hot pan and boil until slightly thickened and reduced, 3 to 4 minutes.
- Add the zucchini pasta and toss until well coated and softened, 1 to 2 minutes.
- Add the shrimp, garlic chips and give a final toss to combine.
