INGREDIENTS
1 tbsp
unsalted butter
1 tbsp
extra virgin olive oil
1 lb
shrimp (16-20 count), peeled and deveined
1/4 tsp
kosher salt
3 cloves
garlic, minced
1/4 tsp
crushed red pepper
1/2
lemon juiced and zested
1/4 cup
white wine
1
spaghetti squash, cooked and shredded
1/4 cup
Parmesan cheese