Use a spiralizer or julienne peeler to prepare your zucchini noodles. (Optional) for a firmer end result, sprinkle the spiralized zucchini with salt and mix well in a colander. Leave for 5 minutes then press firmly to remove excess moisture. Rinse and drain well before using.

Heat oil and half of the butter in a heave based skillet on high to medium heat. Add shrimp to pan and saute for one minute.

Add garlic, paprika, salt and pepper and saute for another 2 minutes until shrimp is cooked through, stirring well.

Set aside shrimp, in the same pan add the lemon juice and stock and stir well to de-glaze any browning stuck to the bottom of the pan. Stir for two to three minutes until the sauce starts to thicken

Add in the zucchini, stirring well and cooking for 2 minutes until done.

Take the pan off the heat, add in the shrimp, the remaining butter, a big pinch of lemon zest and parsley. Stir well to melt the butter and serve immediately, enjoy!