Prep the zucchini noodles: Spiralize the zucchini into noodles. Lay them on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture. Pat dry.

Pat the shrimp dry: Dry shrimp with paper towels and season with salt, pepper, and a pinch of red pepper flakes.

Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat 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 olive oil and the butter. Once melted, add garlic and a pinch of red pepper flakes. Stir for 30–45 seconds until fragrant, not browned.

Deglaze: Pour in the white wine or broth. Scrape up browned bits and let the liquid simmer for 1–2 minutes to reduce slightly.

Add lemon: Stir in lemon zest and half the lemon juice. Taste and adjust salt and pepper. The sauce should be bright and savory.

Cook the zucchini noodles: Add the zoodles to the pan. Toss gently for 1–3 minutes until just tender but still crisp. You’re warming them, not stewing them.

Bring it together: Return shrimp to the pan with any juices. Toss to coat for 30–60 seconds. Remove from heat.

Finish: Sprinkle with parsley and Parmesan if using. Add more lemon juice to taste, and an extra drizzle of olive oil if you like.

Serve immediately: Plate the noodles and shrimp. Add optional cherry tomatoes or spinach if you want more color and texture.