Instructions 1. Prep zoodles – Pat spiralized zucchini dry with paper towels; set aside. 2. Sauté shrimp – Heat butter in a skillet over medium-high. Add garlic; cook 30 s. Add shrimp, salt, pepper, and red-pepper flakes; sear 2 min per side until pink. Stir in lemon juice; transfer shrimp to a plate, leaving sauce in skillet. 3. Cook zoodles – Add olive oil and zucchini to the same skillet; sauté 1–2 min until just tender. Season lightly. 4. Combine – Return shrimp and any juices; toss with parsley. Plate immediately with extra lemon wedges.
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