Step 1: Pat the shrimp dry with paper towels and season them lightly with salt and black pepper.
Step 2: In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat.
Step 3: Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
Step 4: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 30-60 seconds until fragrant but not browned.
Step 5: Pour in the white wine (or broth) and red pepper flakes. Allow the liquid to simmer and reduce by half for about 2 minutes.
Step 6: Add the zucchini noodles to the pan and toss with tongs for 1-2 minutes until they are slightly softened but still al dente.
Step 7: Return the cooked shrimp to the skillet. Stir in the lemon juice, lemon zest, and fresh parsley. Toss everything together for 1 minute to heat through and serve immediately.