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Heat the butter and oil in a large saute pan.
Add the garlic and cook for 2 – 3 minutes until fragrant.
Add the wine, salt, black pepper, red pepper and cook for 2 minutes.
Add the shrimp and cook 2 – 3 minutes or until opaque.
Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
Serve over hot, cooked spaghetti squash.
Garnish with parmesan cheese if desired (optional)
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