Spiralize your zucchinis into noodles using a spiralizer. Set them aside.

Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.

Add the shrimp to the skillet, cooking for about 2-3 minutes until they turn a beautiful pink.

Pour in the dry white wine, scraping the pan to deglaze it, while incorporating the lemon juice, red pepper flakes, salt, and pepper. Allow it to simmer for a couple of minutes.

Toss in the zucchini noodles, mixing everything together gently for about 2-3 minutes until well combined.

Remove from heat and blend in the remaining butter until melted. Garnish with fresh parsley before serving.