Spiralize 4 medium zucchini into noodles using a spiralizer or julienne peeler.

Place the zucchini noodles in a colander, toss with ½ teaspoon of salt, and let sit for 10 minutes to release moisture.

Pat the noodles completely dry with paper towels or a clean kitchen towel.

Pat 1 pound of large shrimp (peeled and deveined) dry with paper towels and season with salt and pepper.

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove to a plate.

In the same skillet, add 2 more tablespoons of butter and 4 cloves of minced garlic. Sauté for 30 seconds until fragrant.

Add the zucchini noodles and toss for 2-3 minutes until just tender but still slightly crisp.

Return the shrimp to the pan and add the juice of 1 lemon, ¼ teaspoon of red pepper flakes, and salt to taste.

Toss everything together for 1 minute to heat through.

Remove from heat and add parsley and Parmesan if using. Shrimp should be firm and opaque throughout.