Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.

Melt 2 tablespoons of butter in a skillet over medium heat and cook the shrimp for 1-2 minutes per side until pink and opaque.

Remove the shrimp from the skillet and set aside. In the same skillet, melt the remaining butter and sauté minced garlic and red pepper flakes for 30 seconds.

Add spiralized zucchini noodles and toss in the garlic butter, cooking for 2-3 minutes until just tender.

Stir in lemon juice and Parmesan cheese, mixing until the cheese melts. Return the shrimp to the skillet and combine everything, heating through.

Garnish with fresh parsley and serve immediately.