Prepare your ingredients: peel and devein the shrimp, then pat dry. Spiralize or julienne the zucchini to create noodles, and mince the garlic cloves. Set everything aside within easy reach.
Heat a large skillet over medium-high heat until hot, then add 1 tablespoon of olive oil, allowing it to shimmer and release a fruity aroma.
Add the shrimp to the skillet in a single layer. Sear for about 2-3 minutes per side until they turn rosy and slightly golden, then remove them from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant, smelling sweet and warm without burning.
Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing gently with tongs. They should turn bright green, tender but still with a slight crunch, and may release some water—drain if necessary.
Return the cooked shrimp to the skillet and squeeze in the fresh lemon juice. Toss everything gently to combine, allowing the flavors to meld for about 1 minute.
Sprinkle the grated Parmesan cheese and red pepper flakes over the dish. Toss again, ensuring the cheese melts slightly into the sauce and the flakes distribute evenly.
Remove the skillet from heat, give everything a final toss, and let sit for a minute. The zucchini should be vibrant and crisp, the shrimp juicy, and the aroma bright and inviting.
Serve immediately on warmed plates, garnished with extra Parmesan or fresh herbs if desired. Enjoy the fresh, flavorful bite of this quick, satisfying dish!
