2 tbsp. fresh parsley, chopped
1/4 cup plain Greek yogurt
1/4 tsp. red pepper flakes
1 tsp. Dijon mustard
1/2 cup dry white wine
1 tsp. lemon zest
1 tsp. lemon, juiced
3 cloves garlic, minced
Salt and cracked pepper, to taste
2 tbsp. grass fed butter
1 tbsp. olive oil
12 oz. large shrimp, peeled and deveined (about 20 shrimp)
2 small to medium spaghetti squash