With a vegetable spiralizer, spiralize the zucchini into noodles (“zoodles” as we like to call them), set aside in a bowl.

In a large rimmed sauté pan set to medium high heat add 4 oz. butter.

Add 1/2 teaspoon minced garlic and red pepper flakes. Cook until fragrant.

Add the peeled and deveined shrimp (leave the tails on) to the hot pan. Cook tossing in the garlic butter mixture until all the shrimp turns pink. Move shrimp to a bowl and set aside.

Add the zucchini noodles into the hot pan. Toss until well coated in the garlic butter mixture. Add in half a cup of water to help steam the zucchini noodles until cooked. When cooked remove zucchini noodles, set aside. Remove any excess water from the pan.

Start to make the Alfredo Sauce: combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.

Stir in cooked zucchini noodles and gently toss to combine; season with salt and pepper, to taste.

Serve with sautéed shrimp for a complete meal. Enjoy!