Prep the zucchini noodles: Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Spread them on a sheet pan, sprinkle with a little salt, and let sit for 10–15 minutes to draw out moisture. Pat dry thoroughly with paper towels. This step keeps the sauce from getting watery.

Season the shrimp: Pat the shrimp dry and season with salt, pepper, and a pinch of red pepper flakes if you like. Dry shrimp sear better and avoid steaming.

Sear the shrimp: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, until just pink and opaque. Transfer to a plate. Don’t overcook—they’ll finish in the sauce.

Build the Alfredo base: Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in the garlic and cook 30–60 seconds, until fragrant but not browned.

Add the cream: Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the garlicky butter. Let it bubble lightly for 2–3 minutes to thicken slightly.

Stir in Parmesan: Reduce heat to low. Whisk in the Parmesan a handful at a time until smooth and creamy. Season with salt and black pepper. Add lemon zest and a small squeeze of lemon juice to brighten the sauce.

Warm the shrimp in the sauce: Return the shrimp and any juices to the pan, stirring to coat. Simmer for 1 minute to marry the flavors.

Cook the zoodles gently: Add the zucchini noodles to the skillet and toss with tongs to coat in the sauce. Cook 1–2 minutes, just until heated through and slightly tender. Do not overcook or they’ll release water and go limp.

Finish and serve: Turn off the heat. Stir in chopped parsley and adjust seasoning. Plate immediately, topping with extra Parmesan and a pinch of red pepper flakes if you want a kick.