Prep the zucchini noodles: Spiralize the zucchini and lay the noodles on a clean kitchen towel. Sprinkle lightly with salt and let them sit for 10 minutes to draw out moisture. Pat dry to reduce excess water later.

Season the shrimp: Pat the shrimp dry. Season with a pinch of salt, black pepper, and a small pinch of red pepper flakes.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add the shrimp in a single layer.

Sear the shrimp: Cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate. Do not overcook; they’ll finish in the sauce.

Build the scampi sauce: Lower heat to medium. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Stir in the garlic and cook 30–45 seconds until fragrant, not browned. Add red pepper flakes and lemon zest.

Deglaze: Pour in the white wine (or broth). Scrape up any browned bits. Simmer 2–3 minutes until slightly reduced and glossy.

Add lemon: Stir in 2 tablespoons lemon juice. Taste and adjust with more lemon if you want extra brightness.

Toss in the shrimp: Return the shrimp and any juices to the pan. Cook 30–60 seconds to warm through.

Fold in zucchini noodles: Add the zoodles and toss gently with tongs for 1–2 minutes, just until slightly tender but still crisp. Avoid overcooking or they’ll turn watery.

Finish and serve: Turn off the heat. Stir in parsley. Taste and adjust salt, pepper, and lemon. Serve immediately with an optional sprinkle of Parmesan.