Prep the shrimp: Pat the shrimp dry with paper towels. Season both sides with a pinch of salt and black pepper. Drying helps them sear instead of steam.

Spiralize the zucchini: Use a spiralizer or a julienne peeler to make zoodles. Place them on a clean kitchen towel and gently squeeze out excess moisture. This keeps your sauce from getting watery.

Warm the pan: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter melts and starts to foam, you’re ready for the shrimp.

Cook the shrimp: Add shrimp in a single layer. Cook for about 1–2 minutes per side until pink and opaque. Remove to a plate. Don’t overcook—shrimp go from perfect to rubbery fast.

Build the garlic butter sauce: Lower heat to medium. Add the remaining 2 tablespoons butter and the minced garlic. Cook for 30–45 seconds until fragrant, not browned. Stir in red pepper flakes and lemon zest.

Add the zoodles: Toss in the zucchini noodles. Season with a pinch of salt and pepper. Cook for 1–2 minutes, just until they begin to soften but still have a bite. You want al dente, not mushy.

Finish with shrimp and lemon: Return the shrimp to the pan. Add the lemon juice and toss everything together. If using Parmesan, sprinkle it in now so it melts slightly into the sauce.

Taste and adjust: Add more salt, pepper, or lemon to balance the flavors. If you want more heat, a pinch more red pepper flakes does the trick.

Garnish and serve: Turn off the heat. Sprinkle with fresh parsley. Serve right away while the zoodles are still crisp and the shrimp are tender.