Prep the shrimp: Pat shrimp dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dry shrimp sear better and stay juicy.

Spiralize the zucchini: Use a spiralizer to make long strands. If your zoodles seem very wet, lightly salt them and let sit in a colander for 10 minutes, then gently squeeze excess moisture. Don’t overdo it or they’ll turn limp.

Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove to a plate. Repeat with remaining 1 tablespoon oil and shrimp. Set aside.

Build the sauce: Lower heat to medium. Add butter to the same pan. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant, not browned. Add lemon zest.

Deglaze: Pour in the wine or broth. Scrape up any browned bits and simmer 2–3 minutes to reduce slightly.

Finish the sauce: Stir in 2–3 tablespoons lemon juice and half the parsley. Taste and adjust salt, pepper, and lemon. The sauce should be bright and slightly silky.

Warm the zoodles: Add zucchini noodles to the pan. Toss with tongs for 1–2 minutes, just until warmed and slightly tender but still crisp. Avoid overcooking.

Bring it together: Return shrimp (and any juices) to the pan. Toss gently 30–60 seconds to coat and heat through.

Optional protein boost: Remove pan from heat. Quickly fold in Greek yogurt until smooth. Keep the heat off to prevent curdling. If needed, loosen with a splash of warm broth.

Serve: Top with remaining parsley and, if you like, a sprinkle of Parmesan. Add extra lemon on the side and serve immediately.