### Instructions:
1. **Prep the Shrimp:** Pat the peeled and deveined shrimp dry with paper towels. Season with salt and pepper.
2. **Sauté Garlic & Spice:** In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
3. **Cook the Shrimp:** Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
4. **Deglaze with Wine:** Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
5. **Add Zucchini Noodles:** Add the zucchini noodles to the skillet. Toss gently with the wine sauce for 1-2 minutes, just until they are slightly tender-crisp. Avoid overcooking, as they can become watery.
6. **Combine & Finish:** Return the cooked shrimp to the skillet. Add the lemon juice and fresh parsley. Toss everything together gently until well combined and heated through.
7. **Serve Immediately:** Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve hot.
### Short Tips:
* For extra flavor, marinate the shrimp in a little olive oil, lemon zest, and a pinch of salt and pepper for 15 minutes before cooking.
* If you don’t have a spiralizer, you can use a vegetable peeler to make wide zucchini ribbons.
* Don’t overcook the zucchini noodles! They cook very quickly and are best when still slightly al dente.
* A splash of chicken or vegetable broth can be used as a substitute for white wine if preferred.
* Garnish with grated Parmesan cheese for an extra layer of savory goodness.
