Spiralize two medium zucchinis to create zoodles, or use pre-spiralized zucchini. Sprinkle with salt and let sit for about 10 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add seasoned shrimp in a single layer, cooking for 2-3 minutes on each side until pink.

In the same skillet, reduce heat to medium and melt 3 tablespoons of butter. Add 3 minced garlic cloves and sauté until fragrant.

Pour in the juice and zest of one lemon, mix in optional red pepper flakes, and stir well.

Toss zoodles in the skillet with the sauce for 1-2 minutes until tender, then add shrimp back to combine.

Remove from heat, garnish with parsley, and serve immediately.