Step 1

Grate 3 of the garlic cloves and add to a large bowl. Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Whisk to combine. Thinly slice the remaining 3 cloves of garlic and set aside.

Step 2

Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of the butter. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.

Step 3

Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.

Step 4

Add the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.

Step 5

Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.

Step 6

Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.