Spiralize the zucchini into thin ribbons and set aside on paper towels to help remove excess moisture—this prevents the noodles from becoming watery when cooked. Mince the garlic, zest and juice the lemon, chop the parsley, and have all ingredients measured and ready. This prep work ensures you can cook quickly and confidently once the shrimp hits the pan.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, add the shrimp in a single layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for about 1 minute without stirring—this creates a light golden crust. I like to let the shrimp develop color on one side before moving them; it builds flavor through the browning process.

Add the minced garlic to the pan and stir constantly for 1-2 minutes, allowing it to become fragrant and lightly golden—be careful not to burn it. Pour in the dry white wine and add the butter, lemon juice, lemon zest, and red pepper flakes, then immediately transfer the shrimp to a plate. Let the sauce simmer for 2-3 minutes to reduce slightly and meld the flavors. This step infuses the sauce with aromatic depth while keeping the shrimp tender.

Add the spiralized zucchini noodles and chopped parsley directly to the simmering sauce and toss for about 30 seconds, just until the zucchini is warmed through but still has a slight bite. Return the cooked shrimp to the pan and toss everything together for 1 minute to combine. I prefer to keep the cooking time short for the zucchini noodles so they stay tender and don't release too much liquid that would dilute the sauce.

Divide the zucchini noodles and shrimp among serving bowls or plates, pour the pan sauce over the top, and finish with freshly grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the dish is still warm.