Instructions:
- Spiralize the zucchinis into noodle shapes. Place zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat them thoroughly dry with paper towels before cooking.
- Season the dried shrimp evenly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and chilli flakes. Cook gently for 1 minute until fragrant, ensuring the garlic does not burn.
- Increase heat to medium-high. Add the seasoned shrimp to the pan in a single layer. Cook for 1.5 to 2 minutes per side until pink and opaque.
- If using, pour in the white wine. Let it bubble and reduce by half (about 1 minute), scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat. Stir in the tablespoon of butter and the fresh lemon juice until emulsified into a light sauce coating the shrimp.
- Add the patted-dry zucchini noodles to the pan. Toss everything together quickly for no more than 60 seconds. The zoodles should be warm and coated, not soggy.
- Taste and adjust seasoning. Serve immediately, garnished generously with fresh parsley.