Spiralize the zucchini. Trim the ends and spiralize into noodles. If your zoodles are very wet, pat them with paper towels. This helps prevent a watery skillet later.

Season the shrimp. Pat them dry and season both sides with salt, pepper, and a pinch of red pepper flakes if using.

Preheat the pan. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the shrimp in a single layer.

Sear the shrimp. Cook for 1–2 minutes per side until opaque and lightly golden. Transfer to a plate and cover loosely to keep warm.

Sauté the garlic. Reduce heat to medium. Add remaining olive oil. Stir in the minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown.

Deglaze the pan. Pour in the white wine or broth. Scrape up any browned bits with a wooden spoon. Let it simmer 1–2 minutes to reduce slightly.

Add butter and lemon. Stir in the remaining 2 tablespoons butter, lemon zest, and 1–2 tablespoons lemon juice. Taste and adjust salt and pepper.

Toss in the zoodles. Add the zucchini noodles and toss to coat. Cook 1–3 minutes, just until they begin to soften but still have a little bite. Avoid overcooking.

Return the shrimp. Add the shrimp and any juices back to the pan. Toss with parsley. Warm through for 30–60 seconds.

Finish and serve. Plate immediately. Top with extra parsley, a squeeze of lemon, and Parmesan if you like. Serve hot.