Spiralize the zucchini: Use a spiralizer to make long noodles. If you don’t have one, use a julienne peeler or slice into thin ribbons with a knife. Spread the zoodles on a towel and lightly salt. Let them sit 10 minutes to draw out moisture, then gently pat dry.

Make the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper flakes. Stir in 2 tablespoons chopped parsley and 1 tablespoon chopped basil.

Marinate the shrimp: Toss shrimp in the marinade and chill for 10–15 minutes. Don’t go longer than 30 minutes or the acid can start to “cook” them.

Heat the grill or pan: Preheat a grill or grill pan to medium-high. No grill? Use a large skillet over medium-high heat. Lightly oil grates or pan.

Cook the shrimp: Thread shrimp onto skewers or cook directly. Grill 2–3 minutes per side until opaque and lightly charred. In a skillet, cook 2 minutes per side. Transfer to a plate and tent loosely with foil.

Warm the zoodles: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter (optional). Add 1 minced garlic clove and cook 30 seconds. Add zoodles and toss 1–2 minutes just until warmed and slightly tender. Squeeze in a little lemon juice and season with salt and pepper.

Combine and finish: Add shrimp to the skillet with zoodles. Toss gently. Sprinkle with more chopped herbs, lemon zest, and a squeeze of lemon. Top with shaved Parmesan or crumbled feta if you like.

Serve right away: Divide into bowls and finish with a drizzle of olive oil and a pinch of red pepper flakes.