Method :

1. Spiralize the zucchini using a spiralizer or julienne peeler to create noodle-like strands. Set aside.
2. Heat a large skillet over medium heat and add olive oil. Add the shrimp in a single layer, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, melt the butter and add minced garlic. Cook for 1–2 minutes until fragrant. Add red pepper flakes if using.
4. Return the shrimp to the skillet and add the zucchini noodles. Toss gently to coat in the garlic butter sauce.
5. Add lemon juice and cook for another 2–3 minutes until zucchini is slightly tender but still firm.
6. Transfer to plates, garnish with chopped parsley, and serve immediately.

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