Spiralize the zucchini using a spiralizer and set aside. Alternatively, you can use a julienne peeler to cut the zucchini into noodles.
Heat olive oil and butter in a large nonstick frying pan over medium heat.
Add garlic and chili flakes. Cook for 1 minute until fragrant.
Add shrimp and a pinch of salt. Cook for 2-3 minutes until shrimp is pink and opaque.
Turn off heat. Stir in the lemon juice. Add zucchini noodles and toss to combine.
Notes
Be careful not to overcook your zoodles, because they can get a bit mushy. Remember to turn off the heat before adding the zoodles to the pan and then just toss with tongs to combine.
For best results, I recommend using wild-caught, sustainably-harvested shrimp in this recipe.
Leftovers can be stored in the fridge in an airtight container for up to two days or in the freezer for up to three months.