Prep the base: If using zucchini, spiralize and pat dry with paper towels. For shirataki, rinse well and dry in a hot skillet for 2–3 minutes to remove moisture and odor. If using spaghetti squash, steam or microwave until tender and shred into strands.

Season the shrimp: Pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Sear the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Cook shrimp 1–2 minutes per side until pink and just opaque. Transfer to a plate; tent with foil.

Build the sauce base: Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in garlic and cook 30–45 seconds until fragrant but not browned.

Add cream: Pour in the heavy cream. Stir and bring to a gentle simmer. Let it bubble lightly for 2–3 minutes to thicken slightly.

Melt in cheese: Lower heat to medium-low. Whisk in Parmesan a handful at a time until smooth. If you want a thicker sauce, whisk in cream cheese until melted.

Brighten and season: Add lemon zest and a small squeeze of lemon juice. Taste and season with salt and pepper. The sauce should be rich, silky, and balanced.

Warm the base: Add your zoodles, shirataki, or spaghetti squash to the skillet. Toss gently in the sauce for 1–3 minutes. You want everything coated and warm, but avoid overcooking zucchini to keep it from getting soggy.

Finish with shrimp: Return shrimp to the pan with any juices. Toss to coat and heat through, about 1 minute.

Garnish and serve: Sprinkle with parsley and extra Parmesan. Add more lemon if desired. Serve hot.