Shrimp Scampi

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons virgin coconut oil
2 teaspoons minced garlic
1/4 cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest
1 medium spaghetti squash

1. Season the shrimp with salt and pepper.
2. Heat a large skillet over medium heat. Add the coconut oil
3. Add the shrimp to the hot oil, cook the shrimp for 1 minute.
4. Add the garlic and cook for an additional 2-4 minute(s).
5. Transfer the shrimp to a bowl and cover.
6. Return the skillet to the heat and pour in the wine and lemon juice.
7. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.
8. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

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