Step 1: Prep the Zucchini and Shrimp Start by making your zucchini noodles. Use a spiralizer fitted with the medium blade, or a julienne peeler if that’s what you have. If you’re spiralizer-free, a regular vegetable peeler will work—just peel long ribbons. Place the zoodles in a colander, sprinkle with a tiny pinch of salt, and let them sit for 5 minutes to release excess water. Pat them dry with a clean kitchen towel. Meanwhile, pat the shrimp dry with paper towels and season them with a little salt and pepper.
Step 2: Sauté the Shrimp Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and curl into little commas. Be careful not to overcook them—shrimp go from perfect to rubbery in seconds. Use a slotted spoon to transfer the shrimp to a plate and set them aside.
Step 3: Sauté the Aromatics and Cook the Zoodles Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Then, add the zucchini noodles, salt, and black pepper. Toss gently with tongs, coating the zoodles in the garlic butter. Cook for only 1-2 minutes—you want them tender but still with a little bite. Overcooking here is the most common mistake.
Step 4: Combine and Finish the Dish Return the cooked shrimp to the skillet. Add the fresh lemon juice and toss everything together for about 30 seconds, just until the shrimp are warmed through. Remove the skillet from the heat. Sprinkle with grated Parmesan cheese and fresh parsley, then give it one final gentle toss.
Step 5: Serve Immediately Divide the shrimp and zucchini noodles between two warm bowls. Garnish with an extra squeeze of lemon, a crack of black pepper, and a few more parsley leaves. Serve right away while everything is still hot and bright.