Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt, pepper, and a pinch of red pepper flakes if you like heat.

Slice the zucchini: Cut into half-moons about 1/4-inch thick. Keep them even so they cook uniformly.

Heat the skillet: Warm 1 tablespoon olive oil over medium-high heat. When it shimmers, add the shrimp in a single layer.

Sear the shrimp: Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Don’t overcook.

Cook the zucchini: Add the remaining olive oil to the skillet. Toss in zucchini and a pinch of salt. Sauté 4–6 minutes, stirring occasionally, until tender with light browning.

Bloom the garlic: Push zucchini to the edges, add butter to the center, and let it melt. Add garlic and cook 30–60 seconds until fragrant, not browned.

Deglaze and brighten: Add lemon zest and juice (and a splash of white wine if using). Scrape up browned bits from the pan.

Bring it together: Return shrimp and any juices to the skillet. Toss with zucchini for 1–2 minutes to warm through and coat in the sauce.

Finish and serve: Turn off heat. Stir in parsley and adjust salt, pepper, and red pepper flakes. Serve immediately with lemon wedges.