In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add 1 pound of medium shrimp, 4 cloves of minced garlic, and 1 teaspoon of red pepper flakes. Cook until shrimp turn pink and opaque, about 2-3 minutes.

Reduce heat to medium, stir in 1 cup of chicken stock and the juice of 1 lemon. Season with kosher salt and black pepper to taste. Simmer for 2 minutes.

Fold in 4 cups of spiralized zucchini into the simmering sauce. Cook for an additional 1-2 minutes until zucchini is heated through but still slightly crunchy.

Remove from heat and serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley.