Prep the zoodles. Spiralize the zucchini, then place the zoodles on a clean kitchen towel. Lightly salt and let sit 10 minutes to draw out moisture. Gently squeeze to remove excess water. This step keeps the dish from getting watery.

Pat the shrimp dry. Use paper towels to remove moisture. Season with salt and pepper. Dry shrimp sear better and won’t steam.

Heat the pan. In a large skillet over medium-high heat, warm the olive oil and 2 tablespoons of the butter until the butter foams.

Sear the shrimp. Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don’t overcrowd; do two batches if needed. Transfer shrimp to a plate.

Make the garlic butter. Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Stir in the minced garlic and red pepper flakes (if using). Cook 30–45 seconds, just until fragrant—don’t brown the garlic.

Deglaze with lemon. Add lemon zest and juice. Scrape up any browned bits from the pan for extra flavor. Taste and season with salt and pepper as needed.

Toss in the zoodles. Add the zoodles to the pan and toss for 1–2 minutes until just tender but still crisp. You want them al dente—overcooking leads to soggy noodles.

Return the shrimp. Add shrimp and any juices from the plate. Toss to coat in the sauce. Warm through for 30–60 seconds.

Finish and serve. Remove from heat. Stir in chopped parsley. Garnish with Parmesan and extra lemon wedges if you like. Serve immediately.