Use a vegetable spiralizer, to make zucchini spaghetti
Heat the oil over medium-high heat in a large, cast iron skillet.
Add shrimp and season with the salt, pepper, hot Italian spice, and garlic. Sauté, until they turn a pink color, about 3 minutes.
Pour in the chicken bone broth and lemon juice and simmer for about 5 min
Add the zucchini noodles and stir until everything is combined
Sprinkle with chopped fresh parsley leaves and serve.