Begin by preparing the zucchini noodles using a spiralizer or peeler, ensuring they're long and evenly shaped for easy cooking.

Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer, ensuring they’re not crowded.

Cook the shrimp for 2-3 minutes per side, flipping them when they turn pink and opaque, then remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the zucchini noodles to the pan, tossing them gently in the garlic butter mixture. Cook for 2-3 minutes until they are just tender but still have a bit of crunch, keeping them crisp.

Return the cooked shrimp to the skillet and pour in the freshly squeezed lemon juice along with the lemon zest. Stir everything together to combine and allow the shrimp to heat through.

Season with salt and pepper to taste, toss everything well to coat, and serve immediately, garnishing with extra lemon zest if desired.