Prep the shrimp: Pat the shrimp dry. Toss with a pinch of salt, pepper, and the smoked paprika. Dry shrimp sear better and stay juicy.

Heat the pan: In a large skillet over medium-high heat, warm 1 tablespoon butter and the olive oil until shimmering.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate. Do not overcook.

Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon butter. Stir in garlic and onion powder. Cook 30–45 seconds until fragrant, not browned.

Build the sauce base: Pour in the broth and bring to a gentle simmer, scraping up any browned bits. Stir in heavy cream and cream cheese until smooth.

Melt the parmesan: Lower heat to medium-low. Whisk in the grated parmesan a handful at a time until the sauce turns glossy and slightly thick. If it gets too thick, add a splash of broth.

Add brightness: Stir in lemon zest and lemon juice. Taste and adjust salt and pepper. Add red pepper flakes if you like a mild kick.

Soften the greens: Add spinach and stir until wilted, about 1 minute.

Warm the shrimp: Return shrimp (and any juices) to the pan. Stir gently to coat in the sauce. Heat through for 30–60 seconds. Turn off the heat.

Cook the zoodles: In a separate large skillet over medium heat, add a light drizzle of olive oil. Sauté the zucchini noodles for 1–2 minutes just until slightly tender. Season with a pinch of salt. Do not overcook; you want them crisp-tender, not watery.

Assemble the bowls: Divide zoodles among bowls. Spoon shrimp and creamy Alfredo sauce over the top. Garnish with chopped parsley and extra parmesan if desired.