Prep your base: If using zucchini noodles, pat them dry with paper towels. For spaghetti squash, have cooked strands ready. Hearts of palm pasta can be rinsed and drained.

Season the shrimp: Pat shrimp dry. Season both sides with salt and pepper. Dry shrimp sear better and give you a cleaner sauce.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Do this in batches if needed to avoid crowding. Transfer shrimp to a plate.

Sauté the aromatics: Lower heat to medium. Add remaining olive oil and garlic. Cook 30–45 seconds until fragrant, not browned. Stir in red pepper flakes.

Deglaze: Pour in white wine (or broth). Scrape up browned bits. Simmer 1–2 minutes to reduce slightly.

Finish the sauce: Add remaining butter, lemon zest, and lemon juice. Swirl until the butter melts and emulsifies into a silky sauce. Taste and adjust salt and pepper.

Return the shrimp: Add shrimp and any juices back to the pan. Toss 30–60 seconds to coat and warm through. Stir in parsley.

Serve: Spoon over your low-carb base. If using zucchini noodles, you can briefly toss them in the pan for 30 seconds to warm without overcooking. Finish with Parmesan if you like.