To make the zoodles, wash the zucchini and cut off the ends. Place in the spiralizer unit, cut the noodles, and set aside.
In a skillet over medium-high heat, warm the olive oil and melt the butter.
Add the shrimp and season with salt, pepper, and chili flakes if desired. Cook for 2 minutes on both sides.
Add in 2 cloves of minced garlic and cook for one more minute or until the garlic is fragrant, stirring constantly, then transfer the shrimp to a plate and set aside.
Deglaze the skillet with 2 tablespoons of water or chicken stock, and scrape off any brown bits stuck to the bottom of the pan using a wooden spoon.
Add the zoodles, remaining garlic, lemon juice, and season with salt and pepper. Cook for 3 to 4 minutes or until the zoodles are just tender and al dente.
Add the shrimp to the zoodles and cook together for 30 seconds, then remove from the heat. Garnish with chopped parsley and serve immediately.