Prep your base: If using zucchini, spiralize and pat dry with paper towels to remove extra moisture. For shirataki, rinse and briefly pan-dry. If using spaghetti squash, roast ahead until tender and shred into strands.

Season the shrimp: Pat the shrimp dry, then season lightly with salt and pepper. Dry shrimp sear better and stay juicy.

Sear the shrimp: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Remove to a plate.

Sauté the garlic: Reduce heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and cook 30–45 seconds until fragrant. Don’t brown it.

Deglaze: Pour in chicken broth (or wine) and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.

Make the Alfredo base: Stir in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low. Let it bubble softly for 3–4 minutes to thicken.

Add the cheese: Sprinkle in Parmesan a little at a time, whisking constantly until smooth. Add red pepper flakes if using, plus lemon zest and juice. Taste and season with salt and pepper.

Finish with shrimp: Return the shrimp and any juices to the pan. Toss to coat and warm through, about 1 minute. The sauce should luxuriously cling to the shrimp.

Toss with your base: Add zoodles, shirataki, or spaghetti squash to the skillet and gently fold into the sauce. Warm just until coated. Do not overcook zucchini or it will get watery.

Garnish and serve: Sprinkle with chopped parsley and extra Parmesan. Serve immediately while it’s creamy and hot.