Ingredient

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, finely chopped (about 1/4 cup)
• 2 medium garlic cloves, finely chopped
• 2 tablespoons white wine
• 2 tablespoons unsalted chicken stock
• 1 pound large shrimp, peeled and deveined
• ½ teaspoon black pepper
• ⅞ teaspoon kosher salt, divided
• 1 cup multicolored cherry tomatoes, halved
• 6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.)
• 4 tablespoons pregrated Parmesan cheese, divided
• 2 tablespoons chopped fresh flat-leaf parsley

Direction

1. Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
2. Add tomatoes and the remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.